Isolation and Physicochemical Characterization of Starches From Different Banana Varieties

Abstract

The physicochemical properties of the starches extracted from three varieties of banana indigenous to Thailand were investigated. The Thai names of these varieties are Hak Muk, Nam Wa Kom, and Ta Nee. Starch from all three varieties were found to contain 30.9% to 32.0% amylose. Other components were moisture (11.47 to 11.76%), protein (0.22 to 0.93% dry weight basis dwb), lipid (0.07to 0.11 % dwb) and ash (0.07to 0.17% dwb). X‐ray diflraction patterns showed Hak Muk and Nam Wa Kom were of B type whereas Ta Nee was of C type. All three varieties showed strong paste stability to both thermal heating and mechanical shearing but high retrogradation. The banana starch paste stability in digerent pH slurries pH 7 to 4.5) indicated that they are suitable for food application that require high amylose and high retrogradation afer processing.

Isolation and Physicochemical Characterization of Starches Isolated From Plantain (Musa Paradisiaca) and Cooking Banana (Musa Sapientum)

“…The amylose content showed that plantain starch contained higher amylose than cooking banana starch and amylopectin is high in both starches; hence, they are waxy starches. The amylose content reported for the starches in this study were, however, higher than values reported by Eggleston et al (1992), but lower when compared with the result of Siriwong et al (2003) for banana starch. The pH (3.9-4.6) showed that the starches were acidic.…”

“…The amylose content reported for the starches in this study were, however, higher than values reported by Eggleston et al. (1992), but lower when compared with the result of Siriwong et al. (2003) for banana starch.…”

“…2). This is in agreement with previous reports by Bello-Pérez et al (2000a) and Siriwong et al (2003) that banana forms an opaque gel and that there is a time-dependent reduction in the transmittance of banana starch as storage days increase. Marked reduction in transmittance is as a result of retrogradation tendency of starch pastes.…”

“…The pasting curves of both starches (Fig. 4) have characteristic profiles similar to what was reported for plantain and banana starch by various authors (Eggleston et al 1992;Bello-Pérez et al 2000a;da Mota et al 2000;Siriwong et al 2003;Zhang et al 2005). Generally, cooking banana starch had higher values for peak viscosity, breakdown, holding strength and final viscosity, but lower values for setback viscosity and pasting temperature compared with plantain starch.…”

“…Plantain and banana starches have been reported to have potentials for commercial utilization because of their digestion properties (easily hydrolysable starch) and functional properties. Many authors have conducted research on the physicochemical properties of both native and modified plantain and banana starches; Ling et al (1982); Da Mota et al (2000) -(Brazil), Bello-Pérez et al (2000a); (Mexico), Siriwong et al (2003); (Thailand) Waliszewski et al (2003); (Mexico), Carmona-Garcia et al (2009);(Mexico). In Nigeria, the authors are aware of only one study (Eggleston et al 1992) conducted on the functional and physicochemical properties of plantain and cooking banana (fougomou) starches, though there have been studies on the chemical composition of banana and plantain.…”