Structural, physicochemical and rheological properties of starches isolated from banana varieties (Musa spp.)

Banana starches were isolated from five banana varieties in Tanzania to analyze the proximate composition, structure, physicochemical and rheological properties. The amylose content of banana starches was 29.92 ± 0.17 %–39.50 ± 0.08 % and the resistant starch content of cooked banana starches ranged...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Min Yang, Lei Chang, Fan Jiang, Ning Zhao, Pengtao Zheng, Jonatha Simbo, Xiuzhu Yu, Shuang-kui Du
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Subjects:	Banana starch Resistant starch Crystallinity Thermal properties Pasting properties Rheological properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522002711