Physicochemical properties and in vitro digestibility of starches from different Taiwanese banana cultivars
2021
Lin, J. | Samanros, A.
The physicochemical and digestive properties of starches from Taiwanese bananas (Musa AAA Cavendish; Pei Chiao, Tai Chiao No. 5, Tai Chiao No. 7, and Musa ABB; Kluai Namwa) were studied. Relationships between properties and banana cultivars were evaluated by principal component analysis (PCA). Results showed that the bananas had high starch (91.11 - 96.24%; dry basis), and low protein (0.16 - 0.31%), fat (not detected), and ash (0.25 - 0.35%) contents. Amylose contents, gelatinisation transition temperature, and gelatinisation enthalpy (ΔH) varied from 25.89 to 33.48%, 63.89 to 86.83°C, and 9.8 to 12.3 J/g, respectively. Banana starch pastes exhibited high peak viscosity (357.92 - 477.69 RVU), low breakdown viscosity (88.69 - 194.31 RVU), and low setback viscosity (37.67 - 147.08 RVU). Swelling power and solubility of all four banana cultivars rapidly increased at 75°C with highest swelling power (21.40 - 33.99 g water/g starch) and solubility (22.92 - 38.62%) values observed at 95°C. In vitro digestibility tests of raw banana starches showed 74.09 to 85.88% resistant starch (RS). Kluai Namwa had the highest RS content. After cooking, RS converted to rapidly digestible starch (RDS), and slowly digestible starch (SDS). RS and SDS remained in cooked bananas with lowest and highest combined values being observed in cooked Tai Chiao No. 5 and Kluai Namwa starch, respectively. Combined SDS and RS of the four studied banana cultivars ranged from 24.53 to 46.94%. Relationships of various properties evaluated by PCA showed that the first two components described 88.2% of the total variance.
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