Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tribess, Tatiana Beatrís; Hernández‐Uribe, Juan P.; Méndez-Montealvo, M.G.; Menezes, Elizabete Wenzel de; Bello‐Pérez, Luis A.; Tadini, Carmen C.

doi:10.1016/j.lwt.2008.12.017

Cited by 164 publications

(114 citation statements)

References 18 publications

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“…Nevertheless, when the RS values of all samples were compared, green banana fruits contained the highest amount of RS. These results were closed to the previous study of Tribess et al (2009). …”

Section: Discussioncontrasting

confidence: 71%

Chemical Compositions and Resistant Starch Content in Starchy Foods

Moongngarm¹

2013

American Journal of Agricultural and Biological Sciences

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Resistant Starch (RS) is one of nature's most interesting bioactive compounds. There is a wide variety of starchy food plants in Thailand that are good sources of RS, but they have not been well studied. As such, this study was carried out to investigate the potential food source of RS. Twenty-two promising food plants were selected. The samples included (1) cereals comprised of five long grain rice of O. sativa L. and sweet corn, (2) six species of root and tuber crops, (3) green banana fruits (Musa sapientum L.) composed of ABB group, AAB group and AAA group at the first stage of ripening and (4) legume seeds included cowpea seeds (3 different cultivars), red bean, red kidney bean and mung bean. All food plants were determined for chemical compositions, resistant starch, non-resistant starch, total starch and amylose content. The study found that the starchy foods varied in their chemical compositions. The major composition of all foods was carbohydrate ranging between 58.19 (in black speck cow pea) and 87.21% (in cassava root), whilst the fat, ash and fiber were observed only in small quantities. The protein content was highest in legume seeds (20.78 to 27.22%). For the study on starch compositions, green bananas contained highest amount of resistant starch ranging between 35.14 and 45.87%, indicating that more than a half of total starch in banana RS content varying from 35.14 to 45.87%, whereas the RS content of legumes ranging from 2.33 to 10.63% and 1.16 to 4.85% in cereal grains. Most of the starchy food plants contained moderate to high level of amylose (11.45-34.85%), except the waxy rice (2.72%).

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Section: Discussioncontrasting

confidence: 71%

Chemical Compositions and Resistant Starch Content in Starchy Foods

Moongngarm¹

2013

American Journal of Agricultural and Biological Sciences

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“…Using spouted bed drying maintained the resistant starch content of banana in natura. Different results were found by (TRIBESS et al, 2009) when assessing the formation of resistant starch in green banana flour subjected to different drying conditions in a fixed bed, showing that the contact time can influence the resistant starch content.…”

Section: Resultsmentioning

confidence: 96%

Nutritional potential of green banana flour obtained by drying in spouted bed

et al. 2013

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-This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 °C) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

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“…The fruits were weighed and then washed before their peel was separated. The unripe banana flour was prepared according to Tribess et al (2009) with some modifications. The pulps were cut into transverse slices of about 0.2 cm thickness and soaked in 0.5% (%w/v) citric acid solution for 15 min, to prevent enzymatic browning.…”

Section: Banana Fruit Samplementioning

confidence: 99%

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Moongngarm

Tiboonbun

Sanpong

et al. 2014

American Journal of Agricultural and Biological Sciences

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Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88%) of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

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Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Cited by 164 publications

References 18 publications

Chemical Compositions and Resistant Starch Content in Starchy Foods

Chemical Compositions and Resistant Starch Content in Starchy Foods

Nutritional potential of green banana flour obtained by drying in spouted bed

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

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