TY - JOUR
T1 - Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico
AU - Agama-Acevedo, Edith
AU - Rodriguez-Ambriz, Sandra L.
AU - García-Suárez, Francisco J.
AU - Gutierrez-Méraz, Felipe
AU - Pacheco-Vargas, Glenda
AU - Bello-Pérez, Luis A.
PY - 2014/3
Y1 - 2014/3
N2 - Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physicochemical features were analyzed. The isolated starches presented high purity (92-98%). The cooking banana cultivar showed the highest RS content (63.1%) following the one isolated from the dessert banana cultivar (58.1%). The morphology of the starch granules was different in the banana starches, highlighting the Morado cultivar (dessert banana) with long and narrow starch granules. The starch of the cooking banana cultivar presented higher gelatinization temperatures and enthalpy compared to the starch in the dessert banana cultivars. However, no tendency to enthalpy of retrogradation was found related to the consumption mode of the fruit. The physicochemical and morphology features of the banana starches can explain the consumption mode of the fruit. Additionally, banana cultivars should be used for starch isolation, and these banana starches can be used for specific products.
AB - Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physicochemical features were analyzed. The isolated starches presented high purity (92-98%). The cooking banana cultivar showed the highest RS content (63.1%) following the one isolated from the dessert banana cultivar (58.1%). The morphology of the starch granules was different in the banana starches, highlighting the Morado cultivar (dessert banana) with long and narrow starch granules. The starch of the cooking banana cultivar presented higher gelatinization temperatures and enthalpy compared to the starch in the dessert banana cultivars. However, no tendency to enthalpy of retrogradation was found related to the consumption mode of the fruit. The physicochemical and morphology features of the banana starches can explain the consumption mode of the fruit. Additionally, banana cultivars should be used for starch isolation, and these banana starches can be used for specific products.
KW - Banana
KW - Granule size
KW - Pasting properties
KW - RS
KW - Thermal properties
UR - http://www.scopus.com/inward/record.url?scp=84900471324&partnerID=8YFLogxK
U2 - 10.1002/star.201300125
DO - 10.1002/star.201300125
M3 - Artículo
SN - 0038-9056
VL - 66
SP - 337
EP - 344
JO - Starch/Staerke
JF - Starch/Staerke
IS - 3-4
ER -