Banana Starch: Properties Illustration and Food Applications-A Review

被引：29
|
作者：
Dhull, Sanju Bala [1 ]
Malik, Tanu [2 ]
Kaur, Ramandeep [3 ]
Kumar, Pradyuman [4 ]
Kaushal, Naveet [5 ]
Singh, Ajay [6 ]
机构：
[1] CDLU, Dept Food Sci & Technol, Sirsa 125055, India
[2] CCS HAU, Ctr Food Sci & Technol, Hisar 125001, Haryana, India
[3] PAU, Dept Food Sci & Technol, Ludhiana 141001, Punjab, India
[4] SLIET, Dept Food Engn & Technol, Sangrur 148106, India
[5] Mata Gujri Coll, Dept Agr, Fatehgarh Sahib 140406, India
[6] Mata Gujri Coll, Dept Food Technol, Fatehgarh Sahib 140406, India
来源：
STARCH-STARKE | 2021年 / 73卷 / 1-2期
关键词：
bananas; banana starch properties; modifications; ripe bananas; banana starch; unripe bananas; GRANULE-ASSOCIATED PROTEIN; IN-VITRO DIGESTIBILITY; RESISTANT STARCH; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; THERMAL-PROPERTIES; SUCROSE SYNTHASE; POTATO; AMYLOSE; FLOUR;
D O I：
10.1002/star.202000085
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bananas are a valuable crop that are embedded with various micronutrients. Unripe bananas are of interest because they are used by commercial interests as a source of starch. These starches can be modified to resistant forms to slow digestibility and lower glycemic index. In this context, they are of interest in diabetes, obesity, and cardiovascular disease research. Additionally, there is pharmaceutical interest in modified banana starches in terms of drug delivery and in the textile industry as filler in yarn. Due to the texturizing capacity, mouthfeel, and palatability of banana starches, the beverage, bakery, and confectionery industries have investigated their use for novel formulations. This Review summarizes the properties and applications of banana starches.
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页数：9
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