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Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas |
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| รหัสดีโอไอ | |
| Creator | 1. Nednapis Vatanasuchart 2. Boonma Niyomwit 3. Karuna Wongkrajang |
| Title | Resistant starch content, in vitro starch digestibility and physico-chemical properties of flour and starch from Thai bananas |
| Publisher | Maejo University |
| Publication Year | 2555 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 6 |
| Journal No. | 2 |
| Page no. | 259 |
| Keyword | Thai bananas,green bananas,banana flour,banana starch,resistant starch,starch digestibility |
| ISSN | 1905-7873 |
| Abstract | Flour and starch were prepared from six Thai banana cultivars: Kluai Hom, Kluai Khai, Kluai Lebmuenang, Kluai Namwa, Kluai Hakmuk and Kluai Hin, and their resistant starch (RS), in vitro starch digestibility and physico-chemical properties were determined. The RS content of the flour is 52.2-68.1%, with flour from Kluai Hin containing the highest amount of RS, followed by that from Kluai Hakmuk. The starch has a higher RS content (70.1-79.2%), the highest value coming from Kluai Hakmuk starch, followed by Kluai Hom starch. A significant linear relationship between apparent amylose and RS was observed. Interestingly, most of the flour showed a slower rate of in vitro starch digestibility than that of the starch, with Kluai Hin flour exhibiting the slowest rate, followed by Kluai Namwa. Rapid viscosity analysis showed significantly higher peak viscosity of the starch than the flour, the highest final and setback viscosity being obtained from Kluai Hin starch. Differential scanning calorimetry showed an endothermic transition enthalpy over a range of 17.4 J/g for Kluai Lebmuenang starch to 18.6 J/g for Kluai Hin starch. X-ray diffractograms of the starches exhibited a typical B-pattern with Kluai Hin showing the highest degree of relative crystallinity (31.3%) with a sharp peak at 5.5?. The overall results seemed to indicate an effect of the BB genotype on the resistance of banana starch granules to enzymatic digestion due to amylase molecules and the crystallinity of amylopectin. |
