Isolation and Partial Characterization of Banana Starches

Abstract

Two varieties of banana green fruit growing in Guerrero, Mexico, were used for starch isolation. Chemical analysis and physicochemical and functional properties were studied in these starches. The "macho" variety presented higher starch yield than "criollo". In general, chemical compositions in both starches were similar, except in ash content, where the "criollo" variety showed a lower value than "macho". The results of freeze-thaw stability suggested that banana starches cannot be used in frozen products. Both starches presented similar water retention capacity values that increased when temperature increased. Solubility profiles showed that at low temperature "criollo" had lower solubility than "macho", but at higher temperature an inverse behavior was evident; also the solubility increased when temperature increased. Behavior similar to that for solubility was obtained in the swelling test. The banana starch studies indicate the "macho" and "criollo" varieties have different starch structures as evidenced by viscosity.

Physico-chemical, morphological and pasting properties of starches extracted from water Chestnuts (Trapa natans) from three Lakes of Kashmir, India

“…Baker and Rayas-Duarte (1998) have reported this behavior for corn starches, mentioning low freeze-thaw gel stability for corn and amaranth starches. Likewise, Bello-Perez et al, (1999) found low gel stability in the same processes for banana starch. Low gel stability under these conditions suggests it is not convenient for use in food systems involving refrigeration or freezing processes.…”

“…Low water binding capacity of starches could be attributed to the involvement of a larger proportion of the hydroxyl groups in forming hydrogen and covalent bonds between the starch chains than with water (Hoover and Sosulski, 1986). Water chestnut starches has shown almost the same water binding capacity as macho and criollo banana starches (Bello-Perez et al, 1999). …”

“…The gels were subjected to cold storage at -20 o C for 18 h and thawed to 28 o C for 6 h. The exuded water was determined gravimetrically by vortexing the thawed gels for 15 seconds followed by centrifugation at 3000×g for 10 min. (Bello-Perez et al, 1999). The percentage of water separated after each freeze-thaw cycle was measured and expressed as the percentage of water separated.…”

Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México

“…La claridad de las pastas de almidón se evaluó de acuerdo al método de Bello- Pérez et al (1999), determinando el porcentaje de transmitancia (%T) a 650 nm de pastas de almidón al 1% (p/p), previamente gelatinizadas y enfriadas a temperatura ambiente.…”

Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

“…Por otro lado, este rendimiento es mayor comparado con los reportados para otras fuentes no convencionales como el de almido´n de plá tano macho (Musa paradisiaca L., 438 g/kg) y chı´charo (Cicer arietinum L., 352 g/kg) (Bello- Pe´rez et al, 1999;Singh et al, 2004). En general, el rendimiento obtenido puede considerarse elevado compara´ndolo con el rendimiento de extraccio´n (675,8 g/kg) de almido´n de maı´z amarillo dentado obtenido por molienda hu´meda a nivel laboratorio, y el cual es una de las fuentes comerciales de almido´n (Aguilar y Eckhoff, 2007).…”