Characterization of flour and starch from guineo plantain AAAea (Musa sapientum L.)

Acta Agronómica

Lucas, Juan Carlos¹  Cárdenas Valencia, Carlos Andrés¹  Quintero, Víctor Dumar¹ 

[1] Universidad del Quindío

关键词: Chemical;    thermal;    functional and morphological characterizations;    guineo;    flour;    starch;   

DOI  :  

学科分类：农业科学（综合）

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

【 摘 要 】

This study consisted of obtaining guineo´s AAAea (Musa sapientum L.) flour and starch and its chemical, thermal, functional and morphological characterization, respectively. The results indicated a yield of 33.33% for flour and 3.61% for starch. The protein percentage for flour was 5.43% while for the starch was 2.17%, the analysis of soluble fiber to flour yielded a result of 19.85% and fat analysis in the starch was 4.11%. Thermal analysis shows that the flour stage of decomposition ranges from 141.33 °C to 388.30 °C where there is a weight loss of 55.85%. For the same starch sample stage is between 248 °C to 327 °C where weight loss is 74.15%. The gelatinization temperatures for flour and starch were 68 °C and 66.4 °C respectively, gelatinization enthalpies 2.38 J/g for flour and 6.06 J/g for starch. In the RVA analysis during the cooling period, the flour and starch had a good viscosity. Starch granules are irregularly shaped mostly although some have spherical or oval forms. Sizes range from 4.17 µm to 42.11 µm.

【 授权许可】

Unknown