Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies

► Banana starch was more resistant to acetylation in relation to normal corn starch. ► Restricted swelling was present in acetylated banana starch. ► Degree substitution of acetylated starches influenced the rheological parameters. ► Native banana starch contains high amount of long chains of amylopectin in relation to normal corn starch. The effect of iodine concentration on the acetylation of starches with low and moderate degree of substitution (DS