Characterization of 'Saba' (Musa paradisiaca) banana starch and flour

Lau, Lorraine Pei Jin (2007) Characterization of 'Saba' (Musa paradisiaca) banana starch and flour. Universiti Malaysia Sabah. (Unpublished)


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Proximate and physicochemical characteristics of native starch and flour from 'Saba' banana were characterized and compared. The yield obtained for starch and flour were 25.5 ± 1.7% and 35.2 ± 0.2%, respectively. The starch had 9.5 ± 0.1% moisture, 1.2 ± 0.3% protein, 0.4 ± 0.0% ash, 1.5 ± 0.1% crude fibre, 0.2 ± 0.0% crude fat, and 23.6 ± 0.0% total amylose, while flour contained 10.2 ± 0.6% moisture, 2.3 ± 0.3% protein, 2.2 ± 0.1% ash, 2.0 ± 0.1% crude fibre, 0.5 ± 0.0% mcrude fat, and 15.3 ± 0.0% total amylose. The 'Saba' banana flour had higher overall water absorption capacity, oil absorption capacity, swelling, solubility, and apparent viscosity (P<0.05). Both starch and flour exhibited shear-thinning behaviour and paste stability. It was shown that both starch and flour were prone to retrogradation, but starch showed a higher tendency. The pasting profiles exhibited by both 'Saba' banana starch and flour showed similar trends. The peak and final viscosity of 'Saba' banana flour was higher than its starch. The high final viscosity of both starch and flour has shown that they were comparable to sources of other starches in their ability to gel. The high breakdown of both starch and flour indicated that they have the ability to withstand high heat and shear. The flour exhibited better overall properties than starch.

Item Type: Academic Exercise
Uncontrolled Keywords: starch, flour, high heat, shear, Saba banana, retrogradation
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 11 Oct 2013 02:28
Last Modified: 17 Oct 2017 04:10

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