Physico-chemical and nutritional evaluation of exportable banana starch from Ecuador

Authors

  • Omar Martínez Mora Universidad Técnica de Machala
  • Luis Miguel Hernández Luna Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Esther Ramírez Moreno Área académica de Nutrición, Universidad Autónoma del estado de Hidalgo

Keywords:

banana, physical and chemical measurement, resistant starch, digestible starch

Abstract

This study had as objective the determination of the physic-chemical and nutritional characteristics of the banana starch of the varieties Cavendish, Filipino, Valery and Orito. Size and shape of the starch granule, chemical composition, apparent amylose and amylopectin and resistant starch were determined. The starch of the studied varieties banana can be incorporated into processed food that demanding functional characteristics, mainly due to its high content of resistant fraction.

Downloads

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

Physico-chemical and nutritional evaluation of exportable banana starch from Ecuador. (2023). Ciencia Y Tecnología De Alimentos, 23(3), 6-10. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/512

Similar Articles

11-20 of 147

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)