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Composition and Functional Properties of Banana Flour from Different Varieties
Author(s) -
da Mota Renata Vieira,
Lajolo Franco M.,
Cordenunsi Beatriz R.,
Ciacco Cesar
Publication year - 2000
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(200004)52:2/3<63::aid-star63>3.0.co;2-v
Subject(s) - starch , food science , amylose , chemical composition , chemistry , moisture , pulp (tooth) , wheat flour , organic chemistry , medicine , pathology
The chemical composition and some physico‐chemical characteristics of the flour obtained from eight different banana varieties are presented. The flour was prepared by freeze‐drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were determined. Viscosity and gelatinization of starch were also investigated. Banana flour is rich in starch granules. Peak temperature of gelatinization varied from 68 to 76 °C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flour also varied according to the variety. The range obtained were 61—76.5% starch, 19—23% amylose, 2.5—3.3% protein, 4—6% moisture, 0.3—0.8% lipids, 2.6—3.5% ashes, and 6—15.5% total fiber. Considering that the flour production is easier and faster than the isolation of the starch, it would be not only more practical but also less expensive to use the flour instead.