Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Native and Modified Cardaba banana (Musa ABB) Starches

Native starch was isolated from Cardaba banana (CB) (Musa ABB) and subjected to physical and chemical modification using pre-gelatinization, acetylation, acid-thinning and oxidation. The starches were investigated for their chemical composition, functional and pasting properties and Fourier Transform Infrared spectroscopy parameters. CB native starch yield was 10.92% while starch yield from the modified samples ranged from 84.29% - 96.42%. Moisture, crude protein, and total ash content decreased significantly (p>0.05) with modification in relation to native CB starch while carbohydrate content and energy values increased significantly (p>0.05) with modification. Total sugar, non-reducing sugar, resistant starch (except in oxidized and acetylated starches) and amylose increased significantly (p>0.05) with modification, while amylopectin reduced with modification. Significant variation (p>0.05) occurred in the functional and pasting properties with respect to modification, while swelling power and solubility were pH and temperature dependant. Oxidized CB starch had the highest lightness, L* (90.59). Furthermore, modification enhanced the pasting viscosity of the starch. Overall, acetylated CB starch had the best functional, pasting and starch properties with lowest retrogradation tendency and may be adopted as functional ingredient in food product development.

Abstract licence: CC BY-NC

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