Effects of moisture content and storage time on starch digestibility of cooked banana

Na-Nakorn, K. and Masaesa I., N. and Karrila,, T. (2024) Effects of moisture content and storage time on starch digestibility of cooked banana. International Food Research Journal (Malaysia), 31. pp. 908-918. ISSN 2231 7546

Unripe banana fruit has been claimed to be a source of resistant starch type 2 (RS2), but it is not heat stable during cooking. The retrogradation after cooking could promote resistant starch type 3 (RS3) development, and affect starch digestibility. The objective of the present work was to assess the effects of moisture content and storage time of cooked bananas on their starch digestibility and some functional properties. Unripe banana fruits were cooked in boiling water, then samples were stored at 4°C in the form of whole cooked fruit (RB-Fruit, 64% moisture content, mc) and as a dry powder, or cooked banana flour (RB-Flour, 7% mc) for three weeks. The properties determined were X-ray crystallinity, pasting and gel properties, and starch fractions (rapidly digestible starch, RDS; slowly digestible starch, SDS; and resistant starch, RS). These properties were compared to raw banana flour (Raw) and freshly cooked banana (Fresh cooked). Compared to Raw, RS content of Fresh cooked was much lower (80.55 ± 0.6 vs 7.14 ± 0.4), whereas SDS was higher (1.91 ± 0.0 vs 25.25 ± 0.7). Storage time had no significant effect on proportions of the starch fractions, nor on pasting or gel properties, but significantly affected these properties of RB-Fruit. This indicated that the high moisture in RB-Fruit enhanced reassociation of starch molecules. In the RB-Fruit case, the cooked banana fruit after oneweek storage had significantly higher RS and SDS fractions, and lower total starch digestibility (11.94 ± 0.0, 31.34 ± 0.2, and 72.68 ± 1.3% db, respectively) than the RBFlour (7.75 ± 0.0, 22.58 ± 0.5, and 74.51 ± 0.9% db, respectively). In conclusion, the comparatively high moisture content (64% mc) in cooked banana (RB-Fruit) promoted starch retrogradation, giving high RS and SDS fractions (in total 43.28% db of cooked banana). Storage of cooked banana fruit at 4°C for only one week can be a simple approach to producing banana based functional foods or ingredients with desirable low glycaemic index.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/09%20-...

Abstract

Unripe banana fruit has been claimed to be a source of resistant starch type 2 (RS2), but it is not heat stable during cooking. The retrogradation after cooking could promote resistant starch type 3 (RS3) development, and affect starch digestibility. The objective of the present work was to assess the effects of moisture content and storage time of cooked bananas on their starch digestibility and some functional properties. Unripe banana fruits were cooked in boiling water, then samples were stored at 4°C in the form of whole cooked fruit (RB-Fruit, 64% moisture content, mc) and as a dry powder, or cooked banana flour (RB-Flour, 7% mc) for three weeks. The properties determined were X-ray crystallinity, pasting and gel properties, and starch fractions (rapidly digestible starch, RDS; slowly digestible starch, SDS; and resistant starch, RS). These properties were compared to raw banana flour (Raw) and freshly cooked banana (Fresh cooked). Compared to Raw, RS content of Fresh cooked was much lower (80.55 ± 0.6 vs 7.14 ± 0.4), whereas SDS was higher (1.91 ± 0.0 vs 25.25 ± 0.7). Storage time had no significant effect on proportions of the starch fractions, nor on pasting or gel properties, but significantly affected these properties of RB-Fruit. This indicated that the high moisture in RB-Fruit enhanced reassociation of starch molecules. In the RB-Fruit case, the cooked banana fruit after oneweek storage had significantly higher RS and SDS fractions, and lower total starch digestibility (11.94 ± 0.0, 31.34 ± 0.2, and 72.68 ± 1.3% db, respectively) than the RBFlour (7.75 ± 0.0, 22.58 ± 0.5, and 74.51 ± 0.9% db, respectively). In conclusion, the comparatively high moisture content (64% mc) in cooked banana (RB-Fruit) promoted starch retrogradation, giving high RS and SDS fractions (in total 43.28% db of cooked banana). Storage of cooked banana fruit at 4°C for only one week can be a simple approach to producing banana based functional foods or ingredients with desirable low glycaemic index.

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Item Type:	Article
AGROVOC Term:	bananas
AGROVOC Term:	starch
AGROVOC Term:	functional foods
AGROVOC Term:	cooking
AGROVOC Term:	storage
AGROVOC Term:	moisture content
AGROVOC Term:	storage time
AGROVOC Term:	resistant starch
Geographical Term:	Thailand
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 06:11
Last Modified:	18 Mar 2026 06:11
URI:	http://webagris.upm.edu.my/id/eprint/3125

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