title: Differentiation between cooking bananas and dessert bananas. 2. Thermal and functional characterization of cultivated Colombian Musaceae (Musa sp.).
abstract: 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.
authors.affiliation: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR QUALISUD, TA B-95/15 F-34398 Montpellier, France. d.dufour@cgiar.org
authors.forename: Dominique
authors.initials: D
authors.lastname: Dufour
authors.forename: Olivier
authors.initials: O
authors.lastname: Gibert
authors.forename: Andrés
authors.initials: A
authors.lastname: Giraldo
authors.forename: Teresa
authors.initials: T
authors.lastname: Sánchez
authors.forename: Max
authors.initials: M
authors.lastname: Reynes
authors.forename: Jean-Pierre
authors.initials: JP
authors.lastname: Pain
authors.forename: Alonso
authors.initials: A
authors.lastname: González
authors.forename: Alejandro
authors.initials: A
authors.lastname: Fernández
authors.forename: Alberto
authors.initials: A
authors.lastname: Díaz
mesh_terms: 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
chemical_list: D013213:Starch; D000688:Amylose; D000681:Amylases