A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia

Figures & data

Table 1. Chemical composition of banana flour and starch from four banana cultivars

Samples		Moisture content (%)	Protein (%db)	Fat (%db)	Starch (%db)	Amylose (%db)
Flour	Kapas	8.00 ± 0.01 ^aA	2.01 ± 0.48 ^bA	0.62 ± 0.01 ^aA	81.01 ± 0.15 ^aA	-
	Kepok	6.96 ± 0.02 ^cA	2.91 ± 0.20 ^aA	0.60 ± 0.02 ^aA	78.91 ± 0.35 ^abA	-
	Ambon	7.46 ± 0.04 ^bA	2.96 ± 0.24 ^aA	0.54 ± 0.03 ^bA	78.41 ± 1.24 ^bA	-
	Nangka	6.92 ± 0.02 ^dA	2.44 ± 0.16 ^bA	0.54 ± 0.05 ^bA	72.04 ± 2.76 ^cA	-
Starch	Kapas	8.92 ± 0.02 ^aB	0.96 ± 0.39 ^bB	0.24 ± 0.02 ^aB	90.02 ± 1.59 ^aB	38.63 ± 0.47 ^b
	Kepok	6.83 ± 0.06 ^cB	1.01 ± 0.10 ^bB	0.06 ± 0.01 ^cB	82.69 ± 0.35 ^bB	40.88 ± 0.39 ^a
	Ambon	7.98 ± 0.06 ^bB	1.25 ± 0.03 ^abB	0.05 ± 0.03 ^cB	81.64 ± 1.34 ^bB	32.56 ± 0.35 ^d
	Nangka	7.97 ± 0.05 ^bB	1.58 ± 0.26 ^aB	0.12 ± 0.03 ^bB	81.53 ± 0.62 ^bB	37.78 ± 0.17 ^c

Uppercase letters indicate a comparison of different forms (starch or flour form) in the same cultivar. Lowercase for comparison of different cultivars in the same form. Different letters in the compared values denote significant difference at p ≤ 0.05

Figure 1. XRD diffractograms of flour and starch from four cultivars: KaS = Kapas starch, KeS = Kepok starch, AmS = Ambon starch, NaS = Nangka starch, KaF = Kapas flour, KeF = Kepok flour, AmF = Ambon flour, NaF = Nangka flour

Figure 2. Granule morphology of flour and starch from four banana cultivars

Table 2. Functional properties of banana flour and starch from four banana cultivars

Samples		Swelling volume (ml/g db)	Solubility (% db)	Water Absorption Capacity (g/g db)	Syneresis (% db)
Flour	Kapas	17.15 ± 0.28 ^aA	10.92 ± 0.28 ^aA	2.36 ± 0.04 ^cA	28.60 ± 0.44 ^bA
	Kepok	16.32 ± 0.61^bA	10.86 ± 0.29 ^aA	2.44 ± 0.02 ^bA	33.99 ± 0.65 ^aA
	Ambon	16.25 ± 0.09 ^bA	10.29 ± 0.23 ^bA	2.65 ± 0.03 ^aA	3.53 ± 0.03 ^dA
	Nangka	16.69 ± 0.32 ^abA	10.69 ± 0.15 ^aA	2.60 ± 0.05 ^aA	18.52 ± 0.68 ^cA
Starch	Kapas	16.04 ± 0.30 ^aB	4.48 ± 0.06 ^aB	1.49 ± 0.02 ^cB	22.23 ± 0.68 ^bB
	Kepok	15.33 ± 0.32 ^aB	4.42 ± 0.13 ^aB	1.51 ± 0.02 ^cB	32.14 ± 0.30 ^aB
	Ambon	16.07 ± 0.94 ^aA	3.21 ± 0.05 ^bB	1.78 ± 0.02 ^aB	0.59 ± 0.05 ^dB
	Nangka	15.93 ± 0.48 ^aB	4.36 ± 0.11 ^aB	1.74 ± 0.03 ^bB	17.62 ± 0.90 ^cA

Uppercase letters indicate a comparison of different forms (starch or flour form) in the same cultivar. Lowercase for comparison of different cultivar in the same form. Different letters in the compared values denote significant difference at p ≤ 0.05

Table 3. Texture and color characteristics of banana flour and starch from four banana cultivars

Samples		Texture and Color Characteristics
		Hardness (gF)	Springiness	Cohesiveness	Gumminess	Whiteness	Lightness	Hue
Flour	Kapas	305.39 ± 17.77 ^bA	0.94 ± 0.01 ^aA	0.76 ± 0.03 ^aA	233.75 ± 22.48 ^bA	81.96 ± 0.00 ^bA	85.75 ± 0.00 ^bA	81.70 ± 0.05 ^bA
	Kepok	817.67 ± 45.89 ^aA	0.94 ± 0.06 ^aA	0.74 ± 0.10 ^aA	603.36 ± 21.91 ^aA	84.66 ± 0.00 ^aA	88.52 ± 0.01 ^aA	85.05 ± 0.04 ^aA
	Ambon	291.39 ± 23.93 ^bA	0.89 ± 0.05 ^aA	0.69 ± 0.09 ^aA	202.91 ± 39.43 ^bA	78.72 ± 0.00 ^dA	81.79 ± 0.00 ^dA	77.38 ± 0.04 ^dA
	Nangka	345.76 ± 7.92 ^bA	0.95 ± 0.00 ^aA	0.79 ± 0.04 ^aA	267.13 ± 13.78 ^bA	81.14 ± 0.00 ^cA	84.46 ± 0.00 ^cA	79.85 ± 0.03 ^cA
Starch	Kapas	654.66 ± 19.95 ^bB	0.99 ± 0.00 ^cB	0.90 ± 0.06 ^bB	561.35 ± 28.55 ^bB	83.27 ± 0.00 ^bB	86.66 ± 0.00 ^bB	81.60 ± 0.03 ^bB
	Kepok	826.00 ± 21.92 ^aA	0.98 ± 0.00 ^cA	0.90 ± 0.01 ^bB	726.50 ± 20.69 ^aB	88.18 ± 0.01 ^aB	90.59 ± 0.01 ^aB	84.23 ± 0.04 ^aB
	Ambon	470.37 ± 15.96 ^cB	2.97 ± 0.10 ^aB	0.96 ± 0.03 ^aB	452.00 ± 29.70 ^cB	74.42 ± 0.00 ^dB	82.57 ± 0.00 ^dB	78.25 ± 0.01 ^cB
	Nangka	375.09 ± 32.26 ^dA	1.80 ± 0.17 ^bB	0.92 ± 0.01 ^abB	344.85 ± 26.39 ^dB	79.49 ± 0.00 ^cB	82.97 ± 0.00 ^cB	77.50 ± 0.01 ^dB

Uppercase letters indicate a comparison of different form (starch or flour form) in the same cultivar. Lowercase for comparison of different cultivar in the same form. Different letters in the compared values denote significant difference at p ≤ 0.05

Table 4. Pasting properties of flour and starch from four banana cultivars

Samples		Pasting Properties
		PT (°C)	PV (cP)	HV (cP)	FV (cP)	BD (cP)	SB (cP)
Flour	Kapas	79.20 ± 0.49 ^bA	4079.5 ± 54 ^bA	3005 ± 23 ^bA	4372.5 ± 66 ^bA	1074.5 ± 57 ^dA	1367.5 ± 52 ^aA
	Kepok	81.47 ± 0.04 ^aA	3913.25 ± 15 ^cA	2421.25 ± 29 ^dA	3846 ± 18 ^dA	1492 ± 22 ^cA	1424.75 ± 45 ^aA
	Ambon	78.66 ± 0.04 ^cA	5152.5 ± 13 ^aA	3370.5 ± 25 ^aA	4588 ± 14 ^aA	1782 ± 12 ^bA	1217.5 ± 11 ^bA
	Nangka	79.23 ± 0.23 ^bA	5182.75 ± 35 ^aA	2936.5 ± 13 ^cA	4096.5 ± 22 ^cA	2246.25 ± 21 ^aA	1160 ± 35 ^bA
Starch	Kapas	79.11 ± 0.06 ^bA	4037 ± 64 ^bA	3049 ± 28 ^cB	5308 ± 51 ^aB	988 ± 42 ^cB	2258 ± 33 ^aB
	Kepok	80.70 ± 0.28 ^aB	3996.5 ± 22 ^bB	2778 ± 17 ^dB	4796 ± 23 ^cB	1218.5 ± 13 ^aB	2018 ± 20 ^bB
	Ambon	77.27 ± 0.23 ^cB	4529 ± 71 ^aB	3294.5 ± 55 ^bB	4506.5 ± 24 ^dB	1234.5 ± 64 ^aB	1212.25 ± 55 ^dA
	Nangka	76.58 ± 0.30 ^dB	4535.5 ± 20 ^aB	3409.5 ± 59 ^aB	4995.5 ± 70 ^bB	1126 ± 38 ^bB	1586 ± 66 ^cB

Uppercase letters indicate a comparison of different form (starch or flour form) in the same cultivar. Lowercase for comparison of different cultivar in the same form. Different letters in the compared values denote significant difference at p ≤ 0.05

Figure 3. Viscoamylograph flour and starch from four banana cultivars