Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation

Olatunde, G. O.; Arogundade, Lateefat K.; Orija, Oluwaponmile I.

doi:10.1080/23311932.2017.1283079

Cited by 28 publications

(43 citation statements)

References 39 publications

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“…The highest crude fiber content was the proportion of 0%:30%:70% while the lowest was 7.5%:22.5%:70%. The potato (0.02%) and banana starch (0.04%) had low fiber content (Lizarazo et al, 2015;Olatunde et al, 2017). In this case, however, modified potato starch had higher fiber content, this might be due to the different varieties of the plant that it had higher fiber content than modified banana starch.…”

Section: Crude Fiber Contentmentioning

confidence: 78%

“…The lowest amylose content to the highest was taro flour, modified potato starch, and modified banana starch. Banana starch had higher amylose content; it could form a firmer gel than modified potato starch and taro flour (Olatunde et al, 2017). The lowest starch content to the highest was taro flour, modified banana starch, and modified potato starch.…”

Section: Research Articlementioning

confidence: 90%

“…Trough viscosity showed the ability of starch granules to resist heat and destruction, while breakdown viscosity showed they were susceptible to heat and shear force (Olatunde et al, 2017). Starch with lower breakdown value indicated there was less granule disruption.…”

Section: Research Articlementioning

confidence: 99%

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The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Sonia

Julianti

Ridwansyah

2020

IFNP

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A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.

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Section: Crude Fiber Contentmentioning

confidence: 78%

Section: Research Articlementioning

confidence: 90%

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The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Sonia

Julianti

Ridwansyah

2020

IFNP

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“…The ratio of amylose and amylopectin in starch influences mechanical property of starch polymer [25]. Its amylose content (20.03%) was comparable to amylose content of P. ostreatus(21.7%) [23] but lower than amylose content of native banana and plantain starches which had values of 42.07% and 38.79% respectively [6]. Amylopectin content (52.62%) observed in this work was lower than amylopectin content of P. ostreatus(78.30%) [23].…”

Section: Starch Componentsmentioning

confidence: 99%

“…The relative proportion of amylose and amylopectin and their organization within starch granules determine the functional properties of the starch and consequently its range of industrial applications in foods, pharmaceuticals etc [5]. Starch contributes to textural properties of many foods and is commonly used in food and industrial applications as thickener, stabilizer and gelling agent [6]. Pasting properties are functional properties associated with the ability of an item to act in paste-like manner [7].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Starch Components, Pasting and Functional Properties of PleurotusTuberregium Flour from Air Dried Sclerotia

N.C

C.U

Agbaeze

2020

Agriculture and Food Sciences Research

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Pleurotus tuberregium is one group of mushroom that produce edible sclerotia and is used for various culinary and medicinal purposes. Flour was produced from the air dried sclerotia and starch components, pasting and functional properties were evaluated. It had a total and resistant starch contents of 73.63% and 12.37% respectively while its amylose content was 20.03%. Its amylose and resistant starch contents classified it as regular and high resistant starch flour. Its pasting properties revealed it had pasting temperature and peak time of 60.16ºC and 5.97min respectively. Results on breakdown viscosity, set back viscosity and set back ratio revealed a high tendency of the flour to retrograde after gelatinization and when shear stress is applied. It had low swelling capacity, moderate dispersibility index and high gelatinization temperature with values of 4.17g/g, 53% and 94ºC respectively. This therefore suggests that flour from air dried Pleurotus tuberregium sclerotia can be utilized in food formulations where high resistant starch is relevant for nutritional purposes and as thickeners in food products. However, there is need for technological modification to improve its pasting properties so as to generate flour with a high stability ratio and a low set back ratio and so withstand retrogradation and with improved resistance to shear stress.

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Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon

et al. 2023

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BACKGROUNDBananas and plantains are important food sources for many people in the world. Their high starch content places them among the highest energy providers. This study aimed to determine the effects of altitude on banana starch properties in Cameroon. A dessert banana, a cooking banana, a plantain cultivar, and a plantain‐like hybrid were grown at low and high altitudes (respectively at 80 m and 1300 m above sea level).RESULTSStarch analyses showed an increase in moisture and pH values against a drop in total titratable acidity and dry matter content with respect to altitude. Amylose content, as well as water absorption capacity, oil absorption capacity and syneresis of high‐altitude plantain and plantain‐like hybrid, were significantly higher. Starch digestibility was low and ranged between 13.4% and 37.9% after 2 h of incubation. High‐altitude plantain starches contained more amylose and were more resistant to enzymatic hydrolysis.CONCLUSIONStarches from CARBAP K74 and Kelong mekintu, grown at high altitude, showed good water and oil absorption capacities, low digestibility, and high resistance. The adequate properties of these banana starches predispose them for use as thickeners and gelling agents as well as ingredients for the formulation of low‐calorie foods. This study highlights the importance of altitude when discussing banana and plantain starch properties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation

Cited by 28 publications

References 39 publications

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids

Evaluation of Starch Components, Pasting and Functional Properties of PleurotusTuberregium Flour from Air Dried Sclerotia

Influence of contrasting cultivation altitudes on the physicochemical, digestive, and functional properties of four Musa starches produced in Cameroon

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