| dc.description.abstract | The aim of this study is to investigate efficiency of banana starch extraction
methods for Vietnamese bananas, Dwarf Cavendish, White Manzano and Black
Manzano and determinate some physico-chemical properties of starches from
those bananas. The enzymatic extraction recovered higher starch yield than
conventional extraction method for approximately three times. In general, obtained
starches in three banana varieties were likely equal. At the optimal condition of
enzymatic extraction method, bananas yielded 66.52%; 66.84% and 71.79% of
starch for WMS, BMS and DCS, respectively. Chemical compositions in those
starches were similar, excluded the moisture content. Granular structure of
starches was evaluated by Scanning Electron Microscope. Starch granules were
smooth, elongated oval with ridges or spherical and 10-50 µm in diameter,
depending on banana species. Amylose content and blue value of Manzano starch
were high, over 30% and 0.20, respectively, whereas these values of Dwarf
Cavendish starch were 18% and 0.15. Three starches exhibited similar higher transparency, swelling power at 900C and especially, α-amylase hydrolysis resistant capacity than cassava and corn starches. During 48 hours of in vitro hydrolysis, nearly 20% of banana starches were digested in compared to approximately 90% of cassava and corn starches.
Key words: green banana, starch isolation, resistant starch | en_US |
