Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)

Suresh Kumar Paramasivam; Arumugam Saravanan; Sheeba Narayanan; Karur Nallappagounder Shiva; Iyyakutty Ravi; Muthu Mayilvaganan; Raman Pushpa; Subbaraya Uma

doi:10.1016/j.ijbiomac.2021.09.172

Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)

Suresh Kumar Paramasivam, Arumugam Saravanan, Sheeba Narayanan, Karur Nallappagounder Shiva, Iyyakutty Ravi, Muthu Mayilvaganan, Raman Pushpa, Subbaraya Uma

Department of Chemistry

Research output: Contribution to journal › Article › peer-review

21 Scopus citations

Abstract

Banana starch, with its nutritional and functional properties, opens up new opportunities for the food industry, which is seeking new starch sources to fulfil rising demand. Herein, physico-chemical, and functional properties of banana starches isolated from dessert, plantain, and cooking cultivars were investigated. Starch yield was higher in Popoulu (30.58%) and Monthan (27.82%). Starch granules registered irregular forms with granule sizes ranging from 8.9 to 55.09 μm. Among the cultivars, the amylose content was ranged between 25.05 and 31.86%. Total starch (95.86 and 95.60%,) and resistant starch (65.56 and 59.20%) were higher in Saba and Monthan respectively. Flour colour index (86.2–90.6) was higher in banana starches. Differential scanning calorimetry and rapid viscosity studies confirmed that starches from Saba (87.67 and 85.71 °C) Monthan (85.36 and 81.65 °C) have a higher gelatinization property. Banana starches were B and C-type with varying crystallinity levels (21.19–52.01%). The in-vitro starch digestibility revealed that Saba starch has a lower hydrolysis rate with lesser glycemic index. PCA showed the greater impact of amylose and resistant starch content on the grouping of varieties. These findings would be useful for food and non-food industries in terms of using banana starch in various food compositions and other industrial applications.

Original language	English
Pages (from-to)	1056-1067
Number of pages	12
Journal	International Journal of Biological Macromolecules
Volume	191
DOIs	https://doi.org/10.1016/j.ijbiomac.2021.09.172
State	Published - 30 Nov 2021

Bibliographical note

Publisher Copyright:
© 2021 Elsevier B.V.

Funding

The authors acknowledge the Director, ICAR-National Research Centre for Banana, Tiruchirappalli, for funding this project through the research grant (IXX12448) from the Indian Council of Agricultural Research, New Delhi, India. We thank Shuprajhaa T, senior research fellow for performing the PCA analysis. We also acknowledge the National Institute of Technology, Trichy for providing instrumentation support for measuring thermal and structural properties. The authors acknowledge the Director, ICAR - National Research Centre for Banana, Tiruchirappalli , for funding this project through the research grant ( IXX12448 ) from the Indian Council of Agricultural Research , New Delhi, India. We thank Shuprajhaa T, senior research fellow for performing the PCA analysis. We also acknowledge the National Institute of Technology, Trichy for providing instrumentation support for measuring thermal and structural properties.

Funders	Funder number
ICAR-National
Indian Council of Agricultural Research	IXX12448
Kumoh National Institute of Technology

Keywords

Food industries
Glycemic index
Nutrition
Resistant starch
Thermal properties

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10.1016/j.ijbiomac.2021.09.172

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Paramasivam, S. K., Saravanan, A., Narayanan, S., Shiva, K. N., Ravi, I., Mayilvaganan, M., Pushpa, R., & Uma, S. (2021). Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.). International Journal of Biological Macromolecules, 191, 1056-1067. https://doi.org/10.1016/j.ijbiomac.2021.09.172

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Paramasivam, SK, Saravanan, A, Narayanan, S, Shiva, KN, Ravi, I, Mayilvaganan, M, Pushpa, R & Uma, S 2021, 'Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)', International Journal of Biological Macromolecules, vol. 191, pp. 1056-1067. https://doi.org/10.1016/j.ijbiomac.2021.09.172

Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.). / Paramasivam, Suresh Kumar; Saravanan, Arumugam; Narayanan, Sheeba et al.
In: International Journal of Biological Macromolecules, Vol. 191, 30.11.2021, p. 1056-1067.

Research output: Contribution to journal › Article › peer-review

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AU - Paramasivam, Suresh Kumar

AU - Saravanan, Arumugam

AU - Narayanan, Sheeba

AU - Shiva, Karur Nallappagounder

AU - Ravi, Iyyakutty

AU - Mayilvaganan, Muthu

AU - Pushpa, Raman

AU - Uma, Subbaraya

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Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.)

Abstract

Bibliographical note

Funding

Keywords

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