{"title":"Physicochemical and Functional Properties of Banana Starch and Its Alternative Returns","authors":"Md. Abdus Satter Miah, Shariful Islam, Nusrat Abedin, Md. Nazmul Islam, Md. Faridul Islam, Khurshida Jahan Tisa, Anik Kumar Saha, Shahin Aziz","doi":"10.12944/crnfsj.11.2.34","DOIUrl":null,"url":null,"abstract":"The current study’s goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana2 (BB2)and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology and crystalline pattern. Different techniques were used for characterization viz. X-ray diffractometery (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Spectroscopy (SEM) etc. The starch extracted from banana showed significant difference in the amylose content and the value was found 28.26%and 25.93%respectively for local banana starch (LBS) and bari banana 2 starch (BB2S). This study also revealed that selected banana varieties can be a potential source for the production of resistant starch. The resistant starch (RS) content of the banana was found 46.93% and 45.78% respectively for LBS and BB2S. Using de-branching and autoclaving technique in the starch, there was a significant increase in RS content. Paste clarity was decreased gradually with time for all the starch samples. Water absorption capacity (WAC) and oil absorption capacity (OAC) of LBS and BB2Swere found in the ranged of 165.8-170.7% and 132.6-168.1% respectively. XRD showed both LB and BB2 starches had B-type crystal pattern. The d-spacing of banana starches were ranged from 3.86-5.88Á. SEM data revealed that banana starches possessed the regular elongated round ridges with smooth surface in the range of 4.3-12.4 µm. The information obtained from this research indicates that both banana starches can be used in different areas; especially in food, pharmaceutical and cosmetics industries as an edible coating, thickening agent, fat replacer, etc. Also, banana starch containing functional food can be recommended for diabetic patients.","PeriodicalId":45755,"journal":{"name":"Current Research in Nutrition and Food Science","volume":"48 1","pages":"0"},"PeriodicalIF":0.9000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Nutrition and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12944/crnfsj.11.2.34","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The current study’s goal is to isolate the starch from different varieties of banana i.e. Local Banana (LB) and BARI Banana2 (BB2)and characterize them in order to explore their physical and chemical compositions, amylose content, resistant starch content, functional properties, granule morphology and crystalline pattern. Different techniques were used for characterization viz. X-ray diffractometery (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Spectroscopy (SEM) etc. The starch extracted from banana showed significant difference in the amylose content and the value was found 28.26%and 25.93%respectively for local banana starch (LBS) and bari banana 2 starch (BB2S). This study also revealed that selected banana varieties can be a potential source for the production of resistant starch. The resistant starch (RS) content of the banana was found 46.93% and 45.78% respectively for LBS and BB2S. Using de-branching and autoclaving technique in the starch, there was a significant increase in RS content. Paste clarity was decreased gradually with time for all the starch samples. Water absorption capacity (WAC) and oil absorption capacity (OAC) of LBS and BB2Swere found in the ranged of 165.8-170.7% and 132.6-168.1% respectively. XRD showed both LB and BB2 starches had B-type crystal pattern. The d-spacing of banana starches were ranged from 3.86-5.88Á. SEM data revealed that banana starches possessed the regular elongated round ridges with smooth surface in the range of 4.3-12.4 µm. The information obtained from this research indicates that both banana starches can be used in different areas; especially in food, pharmaceutical and cosmetics industries as an edible coating, thickening agent, fat replacer, etc. Also, banana starch containing functional food can be recommended for diabetic patients.
期刊介绍：
Current Research in Nutrition and Food Science Journal provides a multidisciplinary forum for the international community. Current Research in Nutrition and Food Science Journal published triannually in April, August and December by Enviro Research Publishers. The Journal aims to foster high quality research. Vision: Acquiring regional as well as international reverence in the world of scientific publishing. Our vision encompasses publishing progressive peer-reviewed research articles par excellence using open access model of publication, without any constraint, financial or other imposed on the readers. Mission: To propagate renowned scientific knowledge of broad spectrum. To invoke and promote knowledge, technological methods and innovations to acquire sustainability. To provide a global access to knowledge in nutrition and food science. To furnish articles of superlative quality to the scientific community all across the globe. To give researchers a numero uno opportunity to publish novel studies and review articles. To strive for their research enhancement and distinguished place in the world of scientific publishing.
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