Open AccessPartial characterization of starches from major banana (matooke) cultivars grown in Uganda
Author(s) -
Ssonko Umar L.,
Muranga Florence I.
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.505
Subject(s) - syneresis , amylose , starch , food science , chemistry , cultivar , solubility , granule (geology) , viscosity , moisture , botany , materials science , biology , composite material , organic chemistry
The SEM of starch from five EAHB cultivars showed a mixture of irregular granule shapes with smooth surfaces. The starches' average diameter size ranged between 16.31 and 21.98 μm. The moisture, protein, and ash content of the starches were: 11.12%–11.84%, 0.1% and 0.23%–0.47% respectively. The amylose content of these starches was between 11% and 13%. The starches peak viscosity ranged between 488.42 and 558.66 RVU . The EAHB starches exhibited relatively low pasting temperatures (<75°C), a high peak viscosity (488.42–558.71 RVU ), high level of viscosity breakdown (235.00–311.92 RVU ) and low set‐back values (61.21–104.33 RVU ). In general, the EAHB starches' WHC s and SP s increased substantially at 80°C with maximum SP (12.43–14.27 g water/g starch) and solubility (12.52%–14.19%) values obtained at 90°C. The starch clarity ranged from 1.7% to 2.3% and followed the same pattern. The starches exhibited poor freeze‐thaw stability as they had high syneresis (68% to 72%) after 10 freeze‐thaw cycles.