Characterization of starch and flour of Gros Michel banana fruit (Musa acuminata AAA)

Acta Agronómica

Montoya-López, Jairo¹  Quintero-Castaño, Víctor Dumar¹  Lucas-Aguirre, Juan Carlos¹ 

[1] Universidad del Quindío, Quindío, Colombia

关键词: Musaceae;    Musa acuminata;    baking characteristics;    DSC;    TGA;    X-ray diffraction (XRD);    RVA;   

DOI  :  10.15446/acag.v64n1.38814

学科分类：农业科学（综合）

来源: Universidad Nacional de Colombia * Facultad de Ciencias Agropecuarias Palmira

【 摘 要 】

The flour and starch were extracted from an unconventional source starchy Gros Michel bananas (Musa acuminata) yield in Quindio, Colombia, evaluating their physicochemical, thermal and rheological characteristics. Protruding in the proximal flour analysis for fiber content 18.82 %; while for starch 1.92 % protein, 5.3 % fat and 2.76 % fiber. The highest temperature of heat absorption was for flour was 68.88°C and the enthalpy of gelatinization was 2.17 J/g of starch were 48.36 °C and 44.62 J/g respectively. While the flour TGA temperatures in which the breakdown of carbohydrates (low molecular weight components) and polysaccharides (high molecular weight components) were recorded at 284.51 °C and 470.42 °C respectively and for starch were of 307.51 °C and 500.46 °C. Starch granules banana ellipsoidal in shape with an average longitudinal size of 39.39 microns and 29.47 microns average transverse size. The viscoamylograms realize that for flour the gelatinization onset temperature (Tg) was 76.3 °C, the peak viscosity for starch 1120 cP and the Tg was 70.75 °C, maximum viscosity 2087 cP.

【 授权许可】

Unknown