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Articles

Effect of modified resistant starch of culinary banana on physicochemical, functional, morphological, diffraction, and thermal properties

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Pages 133-150 | Received 18 Sep 2015, Accepted 25 Jan 2016, Published online: 03 Sep 2016
 

ABSTRACT

Resistant starch has received much attention for both its potential health benefits and functional properties. The present study revealed that the culinary banana can be a potential source for production of resistant starch type III. The results showed that resistant starch yield can be increased using debranching enzyme (Pullulanase EC 3.2.1.41) and hydrothermal process. The three repeated autoclaving and cooling (hydrothermal) cycles followed by storage at –20ºC, increased the resistant starch yield from 12.3 to 26.4%. The use of debranching enzyme and subsequent retrogradation at –20ºC increased the resistant starch yield up to 31.2%. The modified resistant starch when compared to culinary banana starch evinced better stability. The modified resistant starch was analyzed using scanning electron microscopy, Fourier transform infrared, x-ray diffraction, and thermogravimetric diffraction analysis to determine the structural changes which proved that the modification occurred substantially.

Funding

The financial help received from Ministry of Defense and GoI, New Delhi is duly acknowledged.

Additional information

Funding

The financial help received from Ministry of Defense and GoI, New Delhi is duly acknowledged.

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