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.
{"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":"https://doi.org/10.12944/crnfsj.11.2.34","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":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135945504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.
{"title":"Strengthening the Growth of Probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 and Texture of Pressurized Corn-Milk Yoghurt using Whey Protein Concentrate and Xanthan Gum","authors":"Jintanaporn Sangkam, Pittaya Chaikham, Sasitorn Baipong, Pathai Wongsewasakun, Arunee Apichartsrangkoon","doi":"10.12944/crnfsj.11.2.25","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.25","url":null,"abstract":"The objective of this research was to investigate the effects of whey protein concentrate (WPC; 3.5%, 7%, and 14%, w/v) and xanthan gum (0.05, 0.1 and 0.2%, w/v) supplementation on the promoting of probiotic growth and the improving of texture characteristics of corn-milk yoghurt treated with ultra-high pressure (HPP). The corn-milk with WPC were HPP treated at 500 MPa for 10 min at room temperature, then inoculated with 5% (w/v) of yoghurt starter culture (a mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and 5% (w/v) of probiotic Lactobacillus casei subsp. rhamnosus TISTR 047 cells, and then incubated at 43 °C for 48 h. Each treatment was taken for microbiological and physicochemical qualities at 0, 2, 4, 6, 8, 10, 12, 24 and 48 h. A control corn-milk yoghurt was prepared as described, but without addition of WPC. Increasing amount of WPC led to the increase in viscosity, total titratable acidity and the viable number of L. casei subsp. rhamnosus TISTR 047. The optimum incubation time for corn-milk yoghurt production was 6 h. Addition of 7% WPC to corn-milk was selected to incorporate with different levels of xanthan gum. The results indicated that, after fermentation, the optimum level of xanthan gum addition should be 0.1%, since this level could improve syneresis and water holding capacity as well as appropriate viscosity. Results obtained suggest that a novel yoghurt produced from HPP corn-milk added with WPC (7%) and xanthan gum (0.1%) could be considered as one of the potential probiotic foods which could deliver benefits to consumers.","PeriodicalId":45755,"journal":{"name":"Current Research in Nutrition and Food Science","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135945321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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