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Gelatinization mechanism of native starch from exportable banana of ecuador

Abstract:

The fundamental aim of this work was to research the mechanism of native starch gelatinization banana species Musa sapientum L, exportable Ecuador. Cavendish, Filipino, Valery and Orito, varieties were researched and in turn, we studied its potential to be added in foods that claim desirable functional technological features as thickening agents, gelling agents and stabilizers. The size, form starch granules, gelatinization temperature and maximum viscosity is also determined; obtaining the following values: 25 to 35 μm; 77.7 to 80 °C and 259 to 270 UB, respectively. According to the results, the native banana starch varieties researched can be incorporated into food processing demanding such features.