Open AccessPhysical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours
Author(s) -
Diaur Afifah,
Stephanie ,
Alumni Rizky Aulia,
Ayu Rahadiyanti,
Desy Kurniawati,
Ninik Rustanti,
Gemala Anjani,
Fahmi Arifan,
Nyoman Suci Widyastiti
Publication year - 2020
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).289
Subject(s) - musa × paradisiaca , amylopectin , amylose , pullulanase , musa acuminata , resistant starch , food science , starch , absorption of water , chemistry , musaceae , banana peel , swelling , botany , biology , materials science , composite material
Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas aretwo food commodities with high resistant starch content. The later has been suggested toprevent colorectal cancer. Modifications of these, into flour via the addition of pullulanaseenzymes and autoclaving-cooling method are expected to improve the quality. Thephysical characteristics, levels of resistant starch, amylose, amylopectin and in vitrodigestibility of enzymatically modified banana starches were determined. Therefore, adescriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granularmorphology, water absorption, and swelling ability were evaluated as physicalcharacteristics. Amylose, amylopectin content, and starch digestibility were evaluated aschemical characteristics. Based on SEM, the analysis of granular morphology showedstructural modification in both treatments, although Batu banana flour showed greaterwater absorption and swelling ability, with and without AC + E + AC. However, bothsamples demonstrated better outcomes, in terms of high levels of starch resistance, lowamylose, high amylopectin, and low in vitro digestibility after treatment with AC + E +AC.