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Physicochemical nature of banana pseudostem starch.

Shantha, H. S. and Siddappa, G. S. (1970) Physicochemical nature of banana pseudostem starch. Journal of Food Science, 35 (1). 72-74, 5 ref..

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Abstract

Starch was isolated from banana pseudostem and its properties were compared with those of potato, corn and tapioca. The starch granules are irregular in shape and are bigger in size, than those of the fruit starch. At 60 degree C, the granules start to swell, gradually increase in size, attain their max. size at 75 degree C and do not rupture even after heating to 100 degree C. The intrinsic viscosity of the starch (2.05) is similar to that of potato starch (2.00). The amylose content of the starch compares well with that of banana fruit and potato (tuber) starch (21%). In general, banana pseudostem starch resembles potato starch.

Item Type: Article
Uncontrolled Keywords: STARCH-; Starch from banana pseudostem; BANANAS-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 07:10
Last Modified: 21 Mar 2014 07:10
URI: http://ir.cftri.com/id/eprint/7349

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