Physicochemical Nature of Banana Pseudostem Starch
- 1 January 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (1) , 72-74
- https://doi.org/10.1111/j.1365-2621.1970.tb12371.x
Abstract
SUMMARY: Starch was isolated from banana pseudostem and its properties were compared with those of potato, corn and tapioca. The starch granules are irregular in shape and are bigger in size than those of the fruit starch. At 60°C, the granules start to swell, gradually increase in size, attain their maximum size at 75°C and do not rupture even after heating to 100°C. The intrinsic viscosity of the starch (2.05) is similar to that of potato starch (2.00). The amylose content of the starch compares well with that of banana fruit and potato (tuber) starch (21%). In general, banana pseudostem starch resembles potato starch.Keywords
This publication has 1 reference indexed in Scilit:
- Studies on banana pseudostem starch: Production, yield, physico‐chemical properties and usesJournal of the Science of Food and Agriculture, 1957