Functional evaluation of starch banana (musa sapientum) export of Ecuador

Authors

  • Omar Martínez Mora Universidad Tecnica de Machala image/svg+xml
  • David Villaseñor Ortiz Universidad Tecnica de Machala image/svg+xml
  • Raúl Díaz Torres Instituto de Farmacia y Alimentos. Universidad de La Habana ,
  • Esther Ramírez Moreno Departamento de Nutrición, Universidad Autónoma del Estado de Hidalgo ,

Keywords:

banana, functional assessment, gelatinization and pastification

Abstract

The main objective of this research was to evaluate the functional characteristics, gelatinization temperature and pastification degree, of starch banana considering exportable varieties of Ecuador: Cavendish, Filipino, Valery and Orito. According to the results, starch of varieties studied, can be incorporated into food processed that demanding desirable functional features such as thickening agents, gelling agents and stabilizers.

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Published

2023-12-18

Issue

Vol. 23 No. 3 (2013)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Functional evaluation of starch banana (musa sapientum) export of Ecuador. (2023). Ciencia Y Tecnología De Alimentos, 23(3), 11-15. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/513

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