Morphological and content of resistant starch and available in banana (Musa sapientum) export of Ecuador
DOI:
https://doi.org/10.14306/renhyd.19.3.161Keywords:
Banana, Resistant starch, Digestible starchAbstract
Introduction: The research was fundamental objective, the morphological characterization of native starch banana (Musa sapientum), resistant starch content (AR) and available (AD), the export banana varieties: Cavendish (AC), Filipino (AF), Orito (AO) and Valery (AV).
Material and Methods: Size and shape of the starch granule was determined by scanning electron microscopy. The quantification of AR by measuring its non-hydrolyzed fraction after an attack by pepsin, and for the fraction of AD pancreatic amylase attack on the non-hydrolyzed fraction. The absorbance of the two solutions of AR and AD to 510nm against the reagent blank was measured.
Results: The size of the starch granules: AF, AV and AC were on average 28μm and the AO, of approximately 35μm. The predominant form was the oval ball. The contents of AR and AD ranged from 49 to 58.5% and from 41 to 50% respectively.
Conclusions: The resistant starch, fiber and analogue useful in human nutrition, appeared in important values in samples of different varieties of exportable bananas from Ecuador, about 54%. According to the results, the banana starch varieties analized, can be incorporated into food processing demanding functional characteristics, mainly because of its high content of resistant starch.
References
(1) Banco Central del Ecuador (BCE). Estadísticas de comercio exterior. (Citado 5 abril 2015). Disponible en: http://www.portal.bce.fin.ec/vto_bueno/comercioexterior.jsp.
(2) Zamudio P, Vargas A, Gutiérrez F, Bello L. Caracterización fisicoquímica de almidones doblemente modificados de plátano. Agrociencia. 2010; 44(3): 287.
(3) Guerra D, Bello A, González A, Solorza J, Arámbula G. Efecto del tiempo de reacción de la acetilación de almidón de plátano. Revista Mexicana de Ingeniería Química. 2008; (7): 284–5.
(4) Knutzon CA, Grove MJ. Rapid method for estimation of amylose in maize starches. Cereal Chem. 1994; 71(5); 469–70.
(5) Guan, J, Hanna MA. Extruding foams from corn starch acetate and native corn starch. Biomacromolecules. 2004; 5(6); 2329–39.
(6) Delcour J, Eerlinger R. Analytical implications of the classification of resistant starch as dietary fiber. Cereal Foods World. 1996; 41: 85–6.
(7) Escarpa A, González M, Mañas E, García L, Saura F. Food Sci Technol Int. 1997; 3: 149–60.
(8) Morrison W, Laignelet B. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science. 1983; 1: 19–35.
(9) Goñi I, Garcia L, Muñoz E, Saura F. Analysis of resistant starch: a method for foods and food products. Food Chem. 1997; 56: 445–9.
(10) AOAC. American Organization of Analytical Chemists. Official Methods of Analysis. 1990; 777.
(11) Svegmark K, Hermansson A. Microstructure and rheological properties of composites of potato starch granules and amylose: a comparison of observed and predicted structure. Food Structure. 1993; 12(2): 181–93.
(12) Kett A. Development of food ingredients for modulation of glycemia. PhD Thesis, University College Cork. 2013; 11–12.
(13) Goñi I, García–Diz L, Mañas E, Saura–Calixto F. Analysis of resistant starch: a method for foods and food products. Food Chem. 1996; 56(4); 445–9.
(14) Abdoulaye S, Issoufou A, Wei–Rong Y. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour. Agricultural Sciences. 2013; 4(5B): 122–9.
(15) Ovando M, Sáyago S, Agama–Acevedo E, Goñi I, Bello–Pérez L. Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta. Food Chem. 2009; 113: 121–6.
(16) McCleary B, Monaghan D. Measurement of Resistant Starch. J AOAC Int. 2002; 85(3): 665–75.
This journal 