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Characterization of Starch Isolated from Plantain ( Musa paradisiaca normalis )
Author(s) -
PérezSira Elevina
Publication year - 1997
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/star.19970490202
Subject(s) - musa × paradisiaca , starch , syneresis , food science , chemistry , sugar , dry matter , resistant starch , botany , biology
Starch isolated from unripe plantain ( Musa paradisiaca normalis ) was evaluated for their chemical, physical, physicochemical, rheological and morphometric characteristics. The average yield of starch was 10–12%, the granules were irregularly shaped and the size varied from 10 to 50μm. The average chemical composition (% of dry matter) of the starch was as follows: crude fat 0.09, crude fiber 0.26, ash 0.02, and total sugar 0.03 (as non reducing sugar). Excluding crude fiber content all these characteristics were smaller than those of commercial corn starch. The pH of both starches ranged from 5.6 to 6.7, while acidity contents were 0.010 and 0.012 for corn and plantain starch, respectively. Absolute density, gel consistency, color and syneresis were similar in both starches, while the reducing value and gel strength were higher in plantain starch than in corn starch. Except for the initial gelatinization temperature, all the rheological parameters of plantain starch also were higher than those of corn starch.