Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Detalhes bibliográficos
Autor(a) principal: FONTES,Sabrina de Medeiros
Data de Publicação: 2017
Outros Autores: CAVALCANTI,Mônica Tejo, CANDEIA,Roberlúcia Araújo, ALMEIDA,Eveline Lopes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224
Resumo: Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.
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spelling Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)amylopectinamyloseextractionregresssyneresisAbstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224Food Science and Technology v.37 n.2 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.18916info:eu-repo/semantics/openAccessFONTES,Sabrina de MedeirosCAVALCANTI,Mônica TejoCANDEIA,Roberlúcia AraújoALMEIDA,Eveline Lopeseng2017-05-24T00:00:00Zoai:scielo:S0101-20612017000200224Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-05-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
title Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
spellingShingle Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
FONTES,Sabrina de Medeiros
amylopectin
amylose
extraction
regress
syneresis
title_short Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
title_full Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
title_fullStr Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
title_full_unstemmed Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
title_sort Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
author FONTES,Sabrina de Medeiros
author_facet FONTES,Sabrina de Medeiros
CAVALCANTI,Mônica Tejo
CANDEIA,Roberlúcia Araújo
ALMEIDA,Eveline Lopes
author_role author
author2 CAVALCANTI,Mônica Tejo
CANDEIA,Roberlúcia Araújo
ALMEIDA,Eveline Lopes
author2_role author
author
author
dc.contributor.author.fl_str_mv FONTES,Sabrina de Medeiros
CAVALCANTI,Mônica Tejo
CANDEIA,Roberlúcia Araújo
ALMEIDA,Eveline Lopes
dc.subject.por.fl_str_mv amylopectin
amylose
extraction
regress
syneresis
topic amylopectin
amylose
extraction
regress
syneresis
description Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB - Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200224
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.18916
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.2 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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