title: In vitro digestibility, physicochemical, thermal and rheological properties of banana starches.
abstract: Banana starches (BS) were isolated from Enano, Morado, Valery and Macho cultivars. The BS possessed B-type crystallinity and an amylose content varying from 19.32 to 26.35%. Granules had an oval morphology with different major-to-minor axis ratios, exhibiting both mono- and bi-modal distributions and mean particle sizes varying from 32.5 to 45 μm. BS displayed zeta-potential values ranging between -32.25 and -17.32 mV, and formed gels of incipient to moderate stability. The enthalpy of gelatinization of BS affected the crystalline order stability within the granules. In-vitro digestibility tests showed fractions as high as 68% of resistant starch. Rheological oscillatory tests at 1 Hz showed that BS dispersions (7.0%, w/w) exhibited Type III behaviour, attributed to the formation of a continuous phase complex three-dimensional amylose gel reinforced by swollen starch granules acting as fillers. Amylose content and granules morphology were the main factors influencing the BS properties.
authors.affiliation: Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Ingeniería de Procesos e Hidráulica, Apartado Postal 55-534, México, D.F. 09340, Mexico; Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional, Yautepec, Morelos, Mexico.
authors.forename: R G
authors.initials: RG
authors.lastname: Utrilla-Coello
authors.forename: M E
authors.initials: ME
authors.lastname: Rodríguez-Huezo
authors.forename: H
authors.initials: H
authors.lastname: Carrillo-Navas
authors.forename: C
authors.initials: C
authors.lastname: Hernández-Jaimes
authors.forename: E J
authors.initials: EJ
authors.lastname: Vernon-Carter
authors.forename: J
authors.initials: J
authors.lastname: Alvarez-Ramirez
mesh_terms: D055598:Chemical Phenomena; D004063:Digestion; D019649:Food Industry; D006801:Humans; D028521:Musa / Q000737:chemistry*; D012212:Rheology; D012995:Solubility; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013696:Temperature
chemical_list: D013213:Starch
keywords: Banana starch; In vitro digestibility; Physicochemical properties; Rheology; Thermal properties