Functional evaluation of starch banana (musa sapientum) export of Ecuador
Keywords:
banana, functional assessment, gelatinization and pastificationAbstract
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
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Original articles
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