Differentiation between cooking bananas and dessert bananas. 2. Thermal and functional characterization of cultivated Colombian Musaceae (Musa sp.).
The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8 degrees C, thereby significantly differentiating dessert bananas (63.2 degrees C) from nonplantain cooking bananas (65.7 degrees C) from FHIA hybrids (66.6 degrees C) and plantains (67.1 degrees C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as alpha-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5 degrees C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8 degrees C) from cooking hybrids and plantains (75.8 degrees C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.
Dufour
Dominique
D
Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR QUALISUD, TA B-95/15 F-34398 Montpellier, France. d.dufour@cgiar.org
Gibert
Olivier
O
Giraldo
Andrés
A
Sánchez
Teresa
T
Reynes
Max
M
Pain
Jean-Pierre
JP
González
Alonso
A
Fernández
Alejandro
A
Díaz
Alberto
A
D000681:Amylases / Q000037:antagonists & inhibitors; D000688:Amylose / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D028521:Musa / Q000737:chemistry* / Q000235:genetics; D013045:Species Specificity; D013213:Starch / Q000032:analysis / Q000737:chemistry; D014783:Viscosity
D013213:Starch; D000688:Amylose; D000681:Amylases