Thermal and rheological evaluation of flour and starch from banana dominico harton (Musa paradisiaca ABB)

Jairo Montoya; Victor D. Quintero; Juan C. Lucas

Thermal and rheological evaluation of flour and starch from banana dominico harton (Musa paradisiaca ABB)

2014

Jairo Montoya | Victor D. Quintero | Juan C. Lucas

This work was performed in order to evaluate an unconventional source of flour and starch. It was characterized physicochemically by proximate analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA); scanning electron microscopy (SEM); X-ray diffraction (XRD) analysis and rapid viscosity (RVA). In the proximal analysis, the flour threw: humidity 7.43%, 2.57% protein, 0.20% fat, 2.43% ash; while starch: 8.7% humidity, 1.53% protein, 0.12% fat, 1.07% ash, 1.67% fiber. DSC analysis of the flour and starch presented gelatinization temperatures and showed relatively low enthalpies 69.3 °C 2.02 J / g 54.7 °C and 2.4 J / g respectively. TGA analysis of the flour and starch showed decomposition temperatures of the compounds of low molecular weight at 286.1 ° C and 230 ° C. Starch granules showed elliptical shapes, and an average length of 39 microns and 24 microns diameter. X-ray diffractograms yielded a diffraction pattern for type C for the flour and starch. The flour and starch presented viscosities of 1132 cP and 2068 cP, pasting temperatures of 75.1 and 76.8 ° C; A final viscosity of 1121 cP and 2530 cP; Breakdown of 18 and 285 cP; Secback 107 and 747 cP. The physicochemical and thermal evaluation of flour and starch, presented attractive thermal characteristics to reduce energy costs in different agro-industrial processes.

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