Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/2317
Type: Artigo de periódico
Title: Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca)
Author: Pelissari, Franciele Maria
Andrade-Mahecha, Margarita Maria
do Amaral Sobral, Paulo Jose
Menegalli, Florencia Cecilia
Abstract: Plantain bananas of the variety Terra (Musa paradisiaca) may have industrial value due to their high starch content. In this research, the flour and starch of such unripe fruit were isolated and their chemical, physicochemical, and structural characteristics were determined. Banana flour and starch had a dry basis yield of 50.6 and 28.5%, and an average granule size of 31.7 and 47.3?mu m, respectively. Both raw materials revealed a C-type pattern and high gelatinization temperatures. The peak viscosity was greater for flour (378.0 RVU) than for starch (252.6 RVU), although the final viscosity was lower. At temperatures above 65 degrees C, the swelling power of banana flour was lower than that of starch, while the solubility of flour was greater than that of starch at all temperatures. Furthermore, the presence of other components in banana flour influenced its physicochemical properties. In general, the flour and starch processed from unripe bananas have numerous possible uses as ingredients in food systems and for other industrial purposes.
Subject: Flour
Musa paradisiaca
Physicochemical properties
Plantain banana
Starch
Editor: Wiley-Blackwell
Citation: Starch-Starke. Wiley-Blackwell, v.64, n.5, p.382-391, 2012
Rights: fechado
Identifier DOI: 10.1002/star.201100133
Date Issue: 2012
Appears in Collections:FEA - Artigos e Outros Documentos

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