Introducción: La investigación tuvo como objetivo fundamental, la caracterización morfológica del almidón nativo de banano (Musa sapientum), contenido en almidón resistente (AR) y disponible (AD), de las variedades de banano de exportación: Cavendish (AC), Filipino (AF), Orito (AO) y Valery (AV). Material y Métodos: Se determinó tamaño y forma del gránulo de almidón a través de microscopia electrónica de barrido. La cuantificación del AR por medición de su fracción no hidrolizada, luego de un ataque de pepsina, y para la fracción del AD un ataque de amilasa pancreática a la fracción no hidrolizada. Se midió la absorbancia de las dos soluciones de AR y AD a 510nm contra el blanco del reactivo. Resultados: El tamaño de los gránulos de almidón de: AF, AV y AC fueron en promedio 28μm y para el AO, de 35μm aproximadamente. La forma que predominó fue la oval esférica. El contenido de AR y AD estuvo en el rango de 49 a 58,5% y de 41 a 50%, respectivamente. Conclusiones: El almidón resistente, análogo de la fibra y útil en la nutrición humana, se presentó en valores importantes en las muestras de las diferentes variedades de banano exportable del Ecuador, alrededor del 54%. Según los resultados, el almidón de banano de las variedades estudiadas puede ser incorporado en la elaboración de alimentos que demanden características funcionales, principalmente por su alto contenido en almidón resistente. PALABRAS CLAVE Banano;Almidón resistente; Almidón digestible. R E S U M E NCaracterización morfológica y contenido de almidón resistente y disponible en bananos (Musa sapientum) exportables del Ecuador

This study set out to determine the physical and mechanical properties of edible films made from native starch extracted from non-exportable Ecuadorian bananas (Musa sapientum L.). The following treatments were applied: 0.5% starch - 0.25% glucose (T1), 0.5% starch - 0.5% glucose (T2), 1% starch - 0.25% glucose (T3), and 1% starch - 0.5% glucose (T4). Variables such as physicochemical properties, amylose content, maximum gelation temperature, and the morphology of native starch granules were assessed. Variables in the film, such as thickness, opacity, film solubility, and tensile strength, were also measured. The fruit used in this study was composed of 88.55% starch (dry basis, 15.35% amylose). The starch granules had a dominant ovoid morphology with an average diameter of 25 - 30 μm. The peak gelatinization temperature was 73.80 °C. The maximum value for viscosity was 3,836 cP at 86.8 °C. Films that presented good malleability, thickness, transparency, tensile strength, and low solubility were obtained from T4, which turned out to be the best treatment.

The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability.  The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.

Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC) protocols. Total fibre was measured by the Total Dietary Fiber Assay Kit. The morphology of starch granules was observed by scanning electronic microscopy (SEM). Gelatinization temperature and viscosity were measured by Differential Scanning Calorimetry (DSC) and with a rapid viscosity analyser (RVA), respectively. Swelling capacity, solubility index, and absorption index were measured at 15, 60, 70, 80, and 90 °C. The yield for Indian shot (72.5 %) was higher of that for taro (60.2 %). No significant differences (p > 0.05) were found for moisture, ashes, total fibres, and protein; significant differences were found for fat content, total carbohydrates, amylose, and amylopectin. Granules of Indian shot starch featured ovoid shapes (diameter, 30 µm), while granules of American taro starch presented round shapes (diameter, 15 µm. Gelatinization temperature for American taro (78.33 °C) was higher of that for Indian shot (65.28 °C). Maximum viscosity in Indian shot (3,535.5 cP) was higher of that in American taro (2,446.5 cP). Concerning functional properties, Indian shot starch yielded higher values. Moreover, at high temperature values, American taro starch presented better gelling results than those in Indian shot.