Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns.
The current study's goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana 2 (BB2) and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology...
| Published in: | Current Research in Nutrition & Food Science Vol. 11; no. 2; pp. 866 - 880 |
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| Main Authors: | , , , , , , , |
| Format: | pictorial research tables/charts Journal Article |
| Published: |
Current Research in Nutrition & Food Science
Aug2023
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| Online Access: | View this record in EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=172925018&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 172925018 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Aug2023 vid: 11 iid: 2 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 172925018 172925018 172925018 10.12944/CRNFSJ.11.2.34 172925018 ppf: 866 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns. aug: au: MIAH, MD. ABDUS SATTER ISLAM, SHARIFUL ABEDIN, NUSRAT ISLAM, MD. NAZMUL ISLAM, MD. FARIDUL TISA, KHURSHIDA JAHAN SAHA, ANIK KUMAR AZIZ, SHAHIN affil: Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh sug: subj: Chemical Phenomena Banana Glucans Metabolism Plants Spectrophotometry, Infrared Methods Microscopy, Electron, Scanning Methods Descriptive Statistics Data Analysis Software Funding Source Micronutrients Analysis Centrifugation Carbohydrates Fats ab: The current study's goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana 2 (BB2) and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology and crystalline pattern. Different techniques were used for characterization viz. X-ray diffractometery (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Spectroscopy (SEM) etc. The starch extracted from banana showed significant difference in the amylose content and the value was found 28.26% and 25.93% respectively for local banana starch (LBS) and bari banana 2 starch (BB2S). This study also revealed that selected banana varieties can be a potential source for the production of resistant starch. The resistant starch (RS) content of the banana was found 46.93% and 45.78% respectively for LBS and BB2S. Using de-branching and autoclaving technique in the starch, there was a significant increase in RS content. Paste clarity was decreased gradually with time for all the starch samples. Water absorption capacity (WAC) and oil absorption capacity (OAC) of LBS and BB2S were found in the ranged of 165.8-170.7% and 132.6-168.1% respectively. XRD showed both LB and BB2 starches had B-type crystal pattern. The d-spacing of banana starches were ranged from 3.86-5.88Á. SEM data revealed that banana starches possessed the regular elongated round ridges with smooth surface in the range of 4.3-12.4 µm. The information obtained from this research indicates that both banana starches can be used in different areas; especially in food, pharmaceutical and cosmetics industries as an edible coating, thickening agent, fat replacer, etc. Also, banana starch containing functional food can be recommended for diabetic patients. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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