Characterization of Vietnamese banana starch and its resistant starch improvement

Hung P.V., . and Cham N.T.M., . and Truc P.T.T., . Characterization of Vietnamese banana starch and its resistant starch improvement. pp. 205-211. ISSN 22317546

Starch is accumulated in a green stage of banana and banana starch is considered to be a source of resistant starch. The aim of this study is to determine the physicochemical and functional properties of Vietnamese bananas White Manzano (WM) and Dwarf Cavendish (DC) and investigate amount of resistant starch after debranching and retrogradation of banana starch. The isolated starch granules were smooth elongated oval with ridges or spherical and approximately 10-50 m in diameter depending on banana species as seen by a scanning electron microscope. Amylose contents of WMS were 30.3 which was higher than that of DCS (26.5). Both of banana starches exhibited the C-type crystalline structure low swelling power and high -amylase hydrolysis resistant capacity. The banana starch after debranching and retrogradation had the B-type structure with significantly improved resistant starch content. The native banana starch analyzed as eaten sample contained 11.2 of resistant starch whereas the debranched starch had significantly higher amounts of resistant starch (31.8-48.1). As a result the debranched banana starch can be used as a functional food with high amount of resistant starch.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/27%20IFRJ%...

Abstract

Starch is accumulated in a green stage of banana and banana starch is considered to be a source of resistant starch. The aim of this study is to determine the physicochemical and functional properties of Vietnamese bananas White Manzano (WM) and Dwarf Cavendish (DC) and investigate amount of resistant starch after debranching and retrogradation of banana starch. The isolated starch granules were smooth elongated oval with ridges or spherical and approximately 10-50 m in diameter depending on banana species as seen by a scanning electron microscope. Amylose contents of WMS were 30.3 which was higher than that of DCS (26.5). Both of banana starches exhibited the C-type crystalline structure low swelling power and high -amylase hydrolysis resistant capacity. The banana starch after debranching and retrogradation had the B-type structure with significantly improved resistant starch content. The native banana starch analyzed as eaten sample contained 11.2 of resistant starch whereas the debranched starch had significantly higher amounts of resistant starch (31.8-48.1). As a result the debranched banana starch can be used as a functional food with high amount of resistant starch.

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Item Type:	Article
AGROVOC Term:	Bananas
AGROVOC Term:	Starch
AGROVOC Term:	Dwarfs
AGROVOC Term:	Amylose
AGROVOC Term:	Musa (bananas)
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21606

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