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

Authors

  • Omar Martínez Mora Universidad Técnica de Machala
  • David Villaseñor Ortiz Universidad Técnica de Machala
  • 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

Section

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

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