Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Anjani G., . and Arifan F., . and Widyastiti N. S., . and Kurniawati D. M., . and Rahadiyanti A., . and Stephanie, . and Afifah D. N., . and Aulia A., . and Rustanti N., . Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours. pp. 124-131. ISSN 2550-2166

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics levels of resistant starch amylose amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore a descriptive study was performed with untreated Batu banana flour (TP) autoclavingcooling (AC) autoclaving-cooling pullulanase enzyme (AC E) and autoclavingcooling pullulanase enzyme autoclaving-cooling (AC E AC). The granular morphology water absorption and swelling ability were evaluated as physical characteristics. Amylose amylopectin content and starch digestibility were evaluated as chemical characteristics. Based on SEM the analysis of granular morphology showed structural modification in both treatments although Batu banana flour showed greater water absorption and swelling ability with and without AC E AC. However both samples demonstrated better outcomes in terms of high levels of starch resistance low amylose high amylopectin and low in vitro digestibility after treatment with AC E AC.

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Abstract

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics levels of resistant starch amylose amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore a descriptive study was performed with untreated Batu banana flour (TP) autoclavingcooling (AC) autoclaving-cooling pullulanase enzyme (AC E) and autoclavingcooling pullulanase enzyme autoclaving-cooling (AC E AC). The granular morphology water absorption and swelling ability were evaluated as physical characteristics. Amylose amylopectin content and starch digestibility were evaluated as chemical characteristics. Based on SEM the analysis of granular morphology showed structural modification in both treatments although Batu banana flour showed greater water absorption and swelling ability with and without AC E AC. However both samples demonstrated better outcomes in terms of high levels of starch resistance low amylose high amylopectin and low in vitro digestibility after treatment with AC E AC.

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Item Type:	Article
AGROVOC Term:	Musa balbisiana
AGROVOC Term:	Musa paradisiaca
AGROVOC Term:	Starch equivalent
AGROVOC Term:	Sampling
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Polymerization
AGROVOC Term:	Amylopectin
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10171

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