title: Isolation and partial characterization of starch from banana cultivars grown in Colombia.
abstract: Banana starch is resistant to hydrolysis by digestive enzymes due to its structure and dietary fibre content. Starch was isolated from the following three cultivars of Colombian Musaceae: Gros Michel (dessert), Dominico Harton and FHIA 20 (cooking); also, the amylose and amylopectin contents, morphology of the granules, thermal properties, pasting, molecular characteristics and digestibility were determined. The total starch content, amylose content and digestibility (gelatinized starch) were higher in cooking varieties; the purity and gelatinization temperature were similar for the three varieties, but the enthalpy was higher in the dessert variety. The three varieties showed higher viscosities in the pasting profile compared to commercial maize starch in both acid and neutral conditions. Starch granules presented with heterogeneous sizes and shapes (elongated and ovals) that had birefringence. The Dominico Hartón variety showed the lowest rapidly digestible starch (RDS) value in the gelatinized sample that is in agreement with the greater proportion of long chains.
authors.affiliation: Universidad de Caldas, Departamento de Ingeniería, Facultad de Ingenierías. Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia. Electronic address: andres.chavez@ucaldas.edu.co.
authors.forename: A
authors.initials: A
authors.lastname: Chávez-Salazar
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional. Km 8.5, Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24.62731, Yautepec, Morelos, Mexico.
authors.forename: L A
authors.initials: LA
authors.lastname: Bello-Pérez
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional. Km 8.5, Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24.62731, Yautepec, Morelos, Mexico.
authors.forename: E
authors.initials: E
authors.lastname: Agama-Acevedo
authors.affiliation: Universidad de Caldas, Departamento de Ingeniería, Facultad de Ingenierías. Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia.
authors.forename: F J
authors.initials: FJ
authors.lastname: Castellanos-Galeano
authors.affiliation: Universidad de Caldas, Departamento de Ingeniería, Facultad de Ingenierías. Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia.
authors.forename: C I
authors.initials: CI
authors.lastname: Álvarez-Barreto
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional. Km 8.5, Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24.62731, Yautepec, Morelos, Mexico.
authors.forename: G
authors.initials: G
authors.lastname: Pacheco-Vargas
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D003105:Colombia; D004063:Digestion; D006868:Hydrolysis; D028521:Musa / Q000737:chemistry* / Q000254:growth & development; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D014783:Viscosity
chemical_list: D013213:Starch; D000687:Amylopectin
keywords: Molecular features; Morphology; Plantain; Starch; Thermal properties