Banana starch: Properties, description, and modified variations - A review
Lovepreet Kaur1, Sanju Bala Dhull2, Pradyuman Kumar3
1Department of Food Technology, Mata Gujri College Fatehgarh Sahib, Punjab, India.
International Journal of Biological Macromolecules
|October 19, 2020
Summary
Unripe banana starch offers health benefits and versatile applications. Modifications create resistant starch, slowing digestion and lowering blood sugar, making it a valuable functional food ingredient.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Material Science
Background:
- Banana starch is gaining attention for its commercial potential and health benefits.
- Currently, its use is limited, primarily within the food industry.
- Unripe banana starch is a promising source for functional food ingredients.
Purpose of the Study:
- To review the functional properties and modification possibilities of banana starch.
- To explore its potential as a valuable additive in food formulations.
- To provide a comparative analysis of banana starch's behavior and modification.
Main Methods:
- Literature review of existing studies on banana starch.
- Analysis of modification techniques to produce resistant starch.
- Evaluation of rheological and hydrothermal properties.
- Comparative assessment of gelatinization and retrogradation.
Main Results:
- Modified banana starch exhibits slow digestibility and a reduced glycemic response.
- Banana starch shows diverse rheological and hydrothermal characteristics.
- Heating processes significantly influence its organoleptic, physicochemical, nutritional, and digestive properties.
Conclusions:
- Banana starch, particularly from unripe sources, is a functional ingredient with significant potential.
- Modification strategies enhance its health attributes and applicability in food formulations.
- Understanding its behavior during processing is key to optimizing its use.
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