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Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
International Journal of Food Properties ( IF 2.9 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2020.1788077 Ming-Chang Li, Chin-Fu Chou, Shu-Chen Hsu, Jen-Shinn Lin
International Journal of Food Properties ( IF 2.9 ) Pub Date : 2020-01-01 , DOI: 10.1080/10942912.2020.1788077 Ming-Chang Li, Chin-Fu Chou, Shu-Chen Hsu, Jen-Shinn Lin
ABSTRACT Banana contains high levels of resistant starch (RSC), which resists digestion. Taiwan is a major producer of banana; however, little work has been reported on their specific characteristics. This study was conducted to investigate the characteristics and RSC of ripe and unripe Taiwanese bananas. The characteristics and RSC significantly differed between varieties and ripening stages. The hardness, L*, pH values, swelling power, total starch, and amylose contents of unripe bananas were significantly higher than ripe bananas, while the starch content depended on the variety and ripening stage. Therefore, Taiwanese bananas could be useful RS source for manufacturing functional foods.
更新日期：2020-01-01
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