3,088
Views
29
CrossRef citations to date
0
Altmetric
Articles

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

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

References

  • French, D. Organization of Starch Granules. In Starch: Chemistry and Technology, 2nd Ed, Whistler, R.L.; BeMiller, J.N.; Paschall, E.F.; Eds.; Academic Press: New York, London, 1984; 183–247.
  • Sajilata, M.G; Singhal, R.S.; Kulkarni, P.K. Resistant Starch—A Review. Comprehensive Reviews in Food Science and Food Safety 2006, 5 (1), 1–17.
  • Suma, P.F.; Urooj, A. Isolation and Characterization of Starch from Pearl Millet (Pennisetum Typhoidium) Flours. International Journal of Food Properties 2015, 18 (12), 2675–2687.
  • Biliaderis, C.G. The Structure and Interactions of Starch with Food Constituents. Canadian Journal Physiology and Pharmacology 1991, 69 (1), 60–78.
  • Englyst, H.N.; Cummings, J.H. Digestion of the Polysaccharides of Potato in the Small Intestine of Man. American Journal of Clinical Nutrition 1987, 45 (2), 423–431.
  • Eerlingen, R.C.; Delcour, J.A. Formation, Analysis, Structure and Properties of Type III Enzyme Resistant Starch. Journal of Cereal Science 1995, 22 (2), 129–138.
  • A.A.C.C. American Association of Cereal Chemist. Approved Methods of the AACC, 10th Ed; AACC: St. Paul, MN, 2000.
  • Visser, R.G.F.; Suurs, L.C.J.M.; Bruinenberg, P.M.; Bleeker, I.; Jacobsen, E. Comparison Between Amylose-Free and Amylose Containing Potato Starches. Starch-Starke 1997, 49 (11), 438–443.
  • Englyst, H.N.; Kingman, S.M.; Cummings, J.H. Classification and Measurement of Nutritionally Important Starch Fractions. European Journal of Clinical Nutrition 1992, 46 (2), 33–50.
  • Goni, I.; Garcia-Diz, L.; Manas, E.; Saura-Calixto, F. Analysis of Resistant Starch: A Method for Foods and Food Products. Food Chemistry 1996, 56 (4), 445–449.
  • Fuentes-Zaragoza, E.; Riquelme-Navarrete, M.J.; Sanchez-Zapata, E.; Perez-Alvarez, J.A. Resistant Starch as Functional Ingredient: A Review. Food Research International 2010, 43 (4), 931–942.
  • Rodriguez-Ambriz, S.L.; Islas-Hernandez, J.J.; Agama-Acevedo, E.; Tovar, J.; Bello-Perez, L.A. Characterization of a Fiber-Rich Powder Prepared by Liquefaction of Unripe Banana Flour. Food Chemistry 2008, 107 (4), 1515–1521.
  • W.H.O. Food and Agriculture Organization/World Health Organization. Carbohydrates in Human Nutrition. Report of a Joint FAO/WHO Expert Consultation; FAO: Rome, 1998.
  • Khawas, P.; Dash, K.K.; Das, A.J.; Deka, S.C. Modeling and Optimization of the Process Parameters in Vacuum Drying of Culinary Banana (Musa ABB) Slices by Application of Artificial Neural Network and Genetic Algorithm. Drying Technology: An International Journal 2015, DOI:10.1080/07373937.2015.1060605
  • Bello-Pérez, L.A.; Meza-León, K.; Contreras-Ramos, S.; Paredes-López, O. Functional Properties of Corn, Banana, and Potato Starch Blends. Acta CientificaVenezolana 2001, 52 (1), 62–67.
  • A.O.A.C. Association of Official Analytical Chemists Official Methods of Analysis of the Association of Official Analytical Chemists, 18th Ed; AOAC International: Washington, DC, 2010.
  • McGrance, S.J.; Cornell, H.J.; Rix, J.C. A Simple and Rapid Colorimetric Method for the Determination of Amylose in Starch Products. Starch/Starke 1998, 50 (4), 158–163.
  • Hallgren, L. Physical and Structural Properties of Cereals, Sorghum in Particular, in Relation to Milling Methods and Product Use, Vol. 1. Carlsberg Research Laboratory, Technical University of Denmark: Copenhagen, 1985.
  • Jeong, H.-Y.; Lim, S.-T. Crystallinity and Pasting Properties of Freeze-Thawed High Amylose Maize Starch. Starch/Starke 2003, 55 (11), 511–517.
  • Berry, C.S. Resistant Starch: Formation and Measurement of Starch that Survives Exhaustive Digestion with Amylolytic Enzymes During the Determination of Dietary Fiber. Journal of Cereal Science 1986, 4 (4), 301–314.
  • Morales-Medina, R.; Muñio, M.D.M.; Guadix, E.M.; Guadix, A. Produciton of Resistant Starch by Enzymatic Debranching in Legume Flours. Carbohydrate Polymers 2014, 101 (30), 1176–1183.
  • Waliszewski, K.N.; Aparicio, M.A.; Bello, L.A.; Monroy, J.A., Changes of Banana Starch by Chemical and Physical Modification. Carbohydrate Polymers 2003, 52 (3), 237–242.
  • Bello-Pérez, L.A.; Agama-Acevedo, E.; Sánchez-Hernández, L.; Paredes-López O. Isolation and Partial Characterization of Banana Starches. Journal of Agricultural and Food Chemistry 1999, 47 (3), 854–857.
  • Perez-Sira, E. Characterization of Starch Isolated from Plantain (Musa Paradisiaca Normalis). Starch/Starke 1997, 49 (2), 45–49.
  • Mweta, D.E.; Maryke, T.L.; Elizma, K; Ibrahim, R.M.B.; John, D.K.S. Some Properties of Starches from Cocoyam (Colocasia Esculenta) and Cassava (Manihote Esculenta Crantz). Grown in Malawi. African Journal of Food Science 2008, 2, 102–111.
  • Bertolini, C.A.; Creamer, K.L.; Eppink, M.; Boland, M. Some Rheological Properties of Sodium Caseinate-Starch Gels. Journal of Agricultural and Food Chemistry 2005, 53 (6), 2248–2254.
  • Omojola, M.O.; Akinkunmi, Y.O.; Olufunsho, K.O.; Egharevba, H.O.; Martins, E.O. Isolation and Physicochemical Characterization of Cola Starch. African Journal of Food, Agriculture, Nutrition, and Development 2010, 10 (7), 2884–2990.
  • Ling, L.-H.; Osman, E.M.; Fernandes, J.B.; Reilly, P.J. Physical Properties of Starch from Cavendish Banana Fruit. Starch/Starke 1982, 34 (6), 184–188.
  • Ovando-Martinez, M.; Sayago-Ayerdi, S; Agama-Acevedo, E.; Goni, I.; Bello-Perez, L.A. Unripe Banana Flour as an Ingredient to Increase the Indigestible Carbohydrates of Pasta. Food Chemistry 2009, 113 (1), 121–126.
  • Khawas, P.; Das, A.J.; Sit, N.; Badwaik, L.S.; Deka, S.C. Nutritional Composition of Culinary Musa ABB at Different Stages of Development. American Journal of Food Science and Technology 2014, 2 (3), 80–87.
  • Bello-Pérez, L.A.; Agama-Acevedo, E.; Sayago-Ayerdi, S.G.; Moreno-Damian, E.; Figueroa, J.D.C. Some Structural, Physicochemical, and Functional Studies of Banana Starches Isolated from Two Varieties Growing in Guerrero, Mexico. Starch/Starke 2000, 52 (2–3), 68–73.
  • Kannadhason, S.; Muthukumarappan, K. Effect of Starch Sources on Properties of Extrudates Containing DDGS. International Journal of Food Properties 2010, 13 (5), 1012–1034.
  • Betancur, A.D.A.; Guerrero, C.A.L.; Matos, C.R.I.; Ortiz, D.G. Physicochemical and Functional Characterization of Baby Lima Bean (Phaseoluslunatus) Starch. Starch/Starke 2001, 53 (5), 219–226.
  • Cai, J.; Cai, C.; Man, J.; Xu, B.; We, C. Physicochemical Properties of Ginkgo Kernal Starch. International Journal of Food Properties 2015, 18 (2), 380–391.
  • Nwokocha, L.M.; Williams, P.A. Some Properties of White and Yellow Plantain (Musa Paradisiaca Normalis) Starches. Carbohydrate Polymers 2009, 76 (1), 133–138.
  • Thomas, D.J.; Atwell, W.A. Gelatinization, Pasting, and Retrogradation. In Starches: Practical Guides for the Food Industry, Thomas, D.J.; Atwell, W.A.; Eds.; Eagan Press: St Paul, MN, 1999; 25–29.
  • Eliasson, A.C.; Gudmundsson, M. Starch: Physicochemical and Functional Aspects. In Carbohydrates in Food, Eliasson, A.C. Ed.; Marcel Dekker: New York, 1996, 431–503.
  • Baker, L.A.; Rayas-Duarte, P. Freeze-Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars. Cereal Chemistry 1998, 75 (3), 301–307.
  • Jacobson, M.R.; Obanni, M.; BeMiller, J.N. Retrogradation of Starches from Different Botanicals. Cereal Chemistry 1997, 74 (5), 511–518.
  • Kayisu, K.; Hood, L.F.; Vansoest, P.J. Characterization of Starch and Fiber of Banana Fruit. Journal of Food Science 1981, 46 (6), 1885–1890.
  • Goheen, S.M.; Wool, R.P. Degradation of Polyethylene-Starch Blends in Soil. Journal of Applied Polymer Science 1991, 42 (10), 2691–2701.
  • Blazek, J.; Gilberta, E.P. Application of Small-Angle X-Ray and Neutron Scattering Techniques to the Characterization of Starch Structure: A Review. Carbohydrate Polymers 2011, 85 (2), 281–293.
  • Perez, S.; Bertoft, E. The Molecular Structures of Starch Components and Their Contribution to the Architecture of Starch Granules: A Comprehensive Review. Starch/Starke 2010, 62 (8), 389–420.
  • Yu, H.; Cheng, L.; Yin, J.; Yan, S.; Liu, K.; Zhang, F.; Xu, B.; Li, L. Structure and Physicochemical Properties of Starches in Lotus (Nelumbonucifera Gaertn.) Rhizome. Food Science and Nutrition 2013, 1 (4), 273–283.
  • Chang, S.M.; Li, C.Y.; Yang, C.C., X-Ray Diffraction Patterns of Some Taiwan Native Starches. Bulletin of the Institute of Chemistry. Academia Sinica 1991, 38, 91–98.
  • Soares, C.A.; Peroni-Okita, F.H.; Cardoso, M.B.; Shitakubo, R., Lajolo, F.M.; Cordenunsi, B.R. Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns. Journal of Agricultural and Food Chemistry 2011, 59 (12), 6672–6681.
  • Sanchez-Rivera, M.M.; Flores-Ramirez, I.; Zamudio-Flores, P.B.; Gonzalez-Soto, R.A.; Rodriguez-Ambriz, S.L.; Bello-Perez, L.A. Acetylation of Banana (Musaparadisiaca L.) and Maize (Zea Mays L.) Starches Using a Microwave Heating Procedure and Iodine as Catalyst: Partial Characterization. Starch/Starke 2010, 62 (3–4), 155–164.
  • Gallant, D.J.; Bonchet, B.; Baldwin, P.M. Microscopy of Starch: Evidence of a New Level of Granule Organization. Carbohydrate Polymers 1997, 32 (3–4), 177–191.
  • Zeng, J.; Li, G.; Gao, H.; Ru, Z. Comparison of A and B Starch Granules from Three Wheat Varieties. Molecules 2011, 16, 10570–10591.
  • Fan, D.; Ma, W.; Wang, L.; Huang, J.; Zhao, J.; Zhang, H.; Chen, W. Determination of Structural Changes in Microwaved Rice Starch Using Fourier Transform Infrared and Raman Spectroscopy. Starch/Starke 2012, 64 (8), 598–606.
  • Van Soest, J.J.G.; De Wit, D.; Tournois, H.; Vliegenthart, J.F.G. Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy. Starch/Starke 1994, 46 (12), 453–457.
  • Eggleston, G.; Swennen, R.; Akoni, S. Physicochemical Studies on Starches Isolated from Plantain Cultivars, Plantain Hybrids, and Cooking Bananas. Starch/Starke 1992, 44 (4), 121–128.
  • Vega, D.; Villar, M.A.; Failla, M.D.; Vallés, E.M. Thermogravimetric Analysis of Starch-Based Biodegradable Blends. Polymer Bulletin 1996, 37 (2), 229–235.
  • Jankovi, B. Thermal Characterization and Detailed Kinetic Analysis of Cassava Starch Thermo-Oxidative Degradation. Carbohydrate Polymers 2013, 95 (2), 621–629.
  • Haralampu, S.G. Resistant Starch: A Review of the Physical Properties and Biological Impact of RS3. Carbohydrate Polymers 2000, 41 (3), 285–292.
  • Pomeranz, Y.; Sievert, D. Purified Resistant Starch Products and Their Preparation. WO 1990015147 A1. University of Washington, December 13, 1990.
  • Guraya, H.S.; James, C.; Champagne, E.T. Effect of Enzyme Concentration and Storage Temperature on the Formation of Slowly Digestible Starch from Cooked Debranched Rice Starch. Starch/Starke 2001, 53 (3–4), 131–139.
  • Shin, M.; Woo, K.; Seib, P.A. Hot-Water Solubilities and Water Sorptions of Resistant Starches at 25°C. Cereal Chemistry 2003, 80 (5), 564–566.
  • Aparicio-Saguilan, A.; Flores-Huicochea, E.; Tovar, J.; García-Suáreza, F.; Gutiérrez-Meraza, F.; Bello-Pereza, L.A. Resistant Starch-Rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization. Starch/Starke 2005, 57 (9), 405–412.
  • Ovando-Martinez, M.; Whitney, K.; Reuhs, B.L.; Doehlert, D.C.; Simsek, S. Effect of Hydrothermal Treatment on Physicochemical and Digestibility Properties of Oat Starch. Food Research International 2013, 52 (1), 17–25.
  • Leszczynski, W. Resistant Starch—Classification, Structure, Production. Polish Journal of Food and Nutrition Sciences 2004, 13/54 (SI 1), 37–50.
  • vanSoest, J.J.G.; Tournois, H.; Wit de, D.; Vliegenthart, J.F.G. Short-Range Structure in (Partially) Crystalline Potato Starch Determined with Attenuated Total Reflectance Fourier-Transform IR Spectroscopy. Carbohydrate Research 1995, 279, 201–214.
  • Zhou, Y.; Meng, S.; Chen, D.; Zhu, X.; Yuan. H. Structure Characterization and Hypoglycemic Effects of Dual Modified Resistant Starch from Indica Rice Starch. Carbohydrate Polymers 2014, 103, 81–86.
  • Di-Medeiros, M.C.; Pascoal, A.M.; Batista, K.A.; Bassinello, P.Z.; Lião, L.M.; Leles, M.I.; Fernandes, K.F. Rheological and Biochemical Properties of Solanumlycocarpum Starch. Carbohydrate Polymers 2014, 104, 66–72.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.