Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Current Research in Nutrition and Food Science Pub Date : 2023-08-31 DOI:10.12944/crnfsj.11.2.34

Md. Abdus Satter Miah, Shariful Islam, Nusrat Abedin, Md. Nazmul Islam, Md. Faridul Islam, Khurshida Jahan Tisa, Anik Kumar Saha, Shahin Aziz

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引用次数: 0

Abstract

The current study’s goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana2 (BB2)and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology and crystalline pattern. Different techniques were used for characterization viz. X-ray diffractometery (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Spectroscopy (SEM) etc. The starch extracted from banana showed significant difference in the amylose content and the value was found 28.26%and 25.93%respectively for local banana starch (LBS) and bari banana 2 starch (BB2S). This study also revealed that selected banana varieties can be a potential source for the production of resistant starch. The resistant starch (RS) content of the banana was found 46.93% and 45.78% respectively for LBS and BB2S. Using de-branching and autoclaving technique in the starch, there was a significant increase in RS content. Paste clarity was decreased gradually with time for all the starch samples. Water absorption capacity (WAC) and oil absorption capacity (OAC) of LBS and BB2Swere found in the ranged of 165.8-170.7% and 132.6-168.1% respectively. XRD showed both LB and BB2 starches had B-type crystal pattern. The d-spacing of banana starches were ranged from 3.86-5.88Á. SEM data revealed that banana starches possessed the regular elongated round ridges with smooth surface in the range of 4.3-12.4 µm. The information obtained from this research indicates that both banana starches can be used in different areas; especially in food, pharmaceutical and cosmetics industries as an edible coating, thickening agent, fat replacer, etc. Also, banana starch containing functional food can be recommended for diabetic patients.

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香蕉淀粉的理化、功能特性及其替代收益

本研究的目的是从不同品种的香蕉，即Local banana (LB)和BARI Banana2 (BB2)中分离出淀粉，并对其进行表征，以探索其物理化学成分、直链淀粉含量、抗性淀粉含量、功能特性、颗粒形态和结晶模式。不同的技术用于表征，即x射线衍射(XRD)，傅里叶变换红外光谱(FTIR)，扫描电子能谱(SEM)等。从香蕉中提取的淀粉直链淀粉含量差异显著，本地香蕉淀粉(LBS)和bari香蕉2型淀粉(BB2S)的直链淀粉含量分别为28.26%和25.93%。这项研究还表明，选定的香蕉品种可能是生产抗性淀粉的潜在来源。结果表明，LBS和BB2S的抗性淀粉含量分别为46.93%和45.78%。对淀粉进行去分枝和高压灭菌处理后，RS含量显著提高。所有淀粉样品的糊状清晰度随时间逐渐降低。LBS和bbs2的吸水率(WAC)和吸油率(OAC)分别为165.8 ~ 170.7%和132.6 ~ 168.1%。XRD结果表明，LB和BB2淀粉均为b型晶型。香蕉淀粉的d间距为3.86-5.88Á。扫描电镜数据显示，香蕉淀粉在4.3 ~ 12.4µm范围内具有规则的细长圆脊，表面光滑。从这项研究中获得的信息表明，这两种香蕉淀粉都可以用于不同的领域;尤其在食品、医药、化妆品等行业作为食用涂料、增稠剂、脂肪替代品等。另外，糖尿病患者可推荐食用含香蕉淀粉的功能性食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Research in Nutrition and Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： Current Research in Nutrition and Food Science Journal provides a multidisciplinary forum for the international community. Current Research in Nutrition and Food Science Journal published triannually in April, August and December by Enviro Research Publishers. The Journal aims to foster high quality research. Vision: Acquiring regional as well as international reverence in the world of scientific publishing. Our vision encompasses publishing progressive peer-reviewed research articles par excellence using open access model of publication, without any constraint, financial or other imposed on the readers. Mission: To propagate renowned scientific knowledge of broad spectrum. To invoke and promote knowledge, technological methods and innovations to acquire sustainability. To provide a global access to knowledge in nutrition and food science. To furnish articles of superlative quality to the scientific community all across the globe. To give researchers a numero uno opportunity to publish novel studies and review articles. To strive for their research enhancement and distinguished place in the world of scientific publishing.