Isolation and partial characterization of starch from banana cultivars grown in Colombia

Chávez-Salazar, Andrés; Bello‐Pérez, Luis A.; Agama‐Acevedo, Edith; Galeano, Francisco Javier Castellanos; Álvarez‐Barreto, Cristina I.; Pacheco‐Vargas, Glenda

doi:10.1016/j.ijbiomac.2017.01.024

Cited by 86 publications

(49 citation statements)

References 18 publications

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“…X-ray radiation wavelength was 1.5406 Å. No diffraction peaks were recorded at 2θ angles > 30°, which is consistent with the data published earlier [2,[14][15][16][17]. In this connection, the range of 2θ angles of 3-30° was used for the sake of clarity.…”

Section: Methodssupporting

confidence: 86%

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

et al. 2020

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This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch). Structural properties of the starches were studied by X-ray diffraction analysis. Mechanical activation in a planetary ball mill reduces the degree of crystallinity in proportion to pretreatment duration. C-type tapioca starch was found to have the highest degree of crystallinity. Energy consumed to achieve complete amorphization of the starches having different types of crystalline structure was measured. The kinetic parameters of the process (the effective rate constants) were determined. The rate constant and the strongest decline in the crystallinity degree after mechanical activation change in the following series: C-type starch, A-type starch, and B-type starch.

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Section: Methodssupporting

confidence: 86%

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

et al. 2020

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“…Values of soluble solids and percent acidity obtained were compared with those obtained in a study on the ripening process in some banana varieties, where values of °Brix < 11 are reported for an “immature” maturity stage during the first 9 days of storage . In addition, those values were similar to those reported by Chávez‐Salazar et al for “Dominico Hartón” samples.…”

Section: Resultssupporting

confidence: 91%

Optimization of the Spray Drying Process of the Esterified Plantain Starch by Response Surface Methodology

et al. 2019

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The response surface methodology, with a rotatable central composite design, is used in this study for optimizing spray drying process conditions to obtain a fine modified starch powder from “Dominico Hartón” plantains, which are chemically modified with 2‐octenyl‐succinic anhydride. A pilot‐scale spray dryer is used, and the following process factors are evaluated: (A) air inlet temperature (136–154 °C), (B) air outlet temperature (69–81 °C), and (C) rotational atomizer speed (17666–34333 rpm). The response variables are yield, moisture content, and functional properties such as water absorption index (WAI); water solubility index (WSI), swelling power (SP) and degree of substitution (DS). The factors B and C significantly influence the functional properties. The following are the optimal conditions from the process: factor (A), 150 °C; factor (B), 80 °C; and factor (C), 34 858 rpm, with the desirability of 56.7%. Under these optimal conditions, chemically modified plantain starch with desirable quality properties of low moisture content, water activity, and solubility index and high process yield, water absorption index, swelling power, and degree of substitution could be produced.

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“…Raw starches isolated from cooking varieties showed a higher resistant starch content (RS), the RS content in gelatinized plantain starches is considered to be high compared to that of uncooked cereal starches, with values ranging between 9.6% and 24%. Gelatinized starches from cereals showed a RS content between 3.9% and 6.9% (Chávez-Salazar et al, 2017). The resistance to hydrolysis by digestive enzymes of banana starch, even after gelatinization, is related to the structural arrangement of the components of starch within the granule (Agama-Acevedo et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza

Quispe²,

Villanueva

et al. 2017

Sci.agropec

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Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.

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Isolation and partial characterization of starch from banana cultivars grown in Colombia

Cited by 86 publications

References 18 publications

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

Optimization of the Spray Drying Process of the Esterified Plantain Starch by Response Surface Methodology

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

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