Compositions, morphological and thermal properties of green banana flour and starch.

Abstract

flour (F) was used for starch isolation by using 0.05N NaOH. The KHF, HTF and NWF had yielded 48.12%, 56.50%, and 54.50% (based on whole fresh fruit), respectively. Banana flour had yielded starch (S) as followed, 30.37% (KHS; AA group), 29.67% (HTS; AAA group) and 33.18% (NWS; ABB group) (p>0.05) respectively. The chemical compositions of flours (protein, fat, and ash) were higher than those of starches as well as they were varied among cultivars. Morphology of banana starches, determined by scanning electron microscope (SEM), had smooth surface and irregular in size and shape (round, long and oblong). The pasting curves obtained by RVA of green banana flours were lower than those of green banana starches of the same varieties. The gelatinization temperature ranges obtained from differential scanning calorimetry (DSC) were 73.96-86.18°C and 70.70-81.50°C for flours and starches