Preparation and Properties of Physically Modified Banana Starch Prepared by Alcoholic‐Alkaline Treatment

Abstract

Granular cold-water-soluble (GCWS) starches were prepared from banana starch treating it with 40 and 60% aqueous ethanol at two controlled temperatures (25 and 35 °C). GCWS starches prepared at 25 °C and with 40 and 60% aqueous ethanol had the lowest cold-water solubility, that prepared with 40% aqueous ethanol at 35 °C and stored at room temperature showed low tendency to retrogradation, as assessed by transmittance. Solubility and swelling profiles were similar for GCWS starches and the freeze-thaw stability of GCWS starches was increased as compared with native starch. The apparent viscosity of GCWS banana starches was higher than that of its native starch counterpart.