Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico

Four types of banana were collected from one of the main areas of production in the south of Mexico; three were classified as dessert bananas and one as a cooking banana. The starch was isolated from the unripe fruit, and the morphological and physicochemical features were analyzed. The isolated sta...

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Veröffentlicht in:	Die Stärke 2014-03, Vol.66 (3-4), p.337-344
Hauptverfasser:	Agama‐Acevedo, Edith, Rodriguez‐Ambriz, Sandra L, García‐Suárez, Francisco J, Gutierrez‐Méraz, Felipe, Pacheco‐Vargas, Glenda, Bello‐Pérez, Luis A
Format:	Artikel
Sprache:	eng
Schlagworte:	Banana Bananas Cooking Cultivars desserts Enthalpy Fruits gelatinization temperature Granule size Pasting properties Starch starch granules Thermal properties
Online-Zugang:	Volltext
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