Abstract
Green banana is a great potential source for starch. The functional properties of starch can be improved by applying various innovative and safe technologies with the physical modifications being most desired by maintaining granular integrity and not making use of chemical reagents. The objective of this study was to investigate the effects of physical modification by low heat-moisture treatment (HMT) using moisture contents of 15%, 20%, and 25% in Prata green banana starch (Musa AAB-Prata). The extraction yield of starch was 23.80 ± 3.3%. The native starch showed a high amylose content (42.13 ± 0.26%), which was reduced by HMT at 15 and 20% moisture. The HMT did not change the morphology and the degree of molecular ordering in Prata green banana starch granule observed by scanning electron microscopy and Fourier-transform infrared spectrometry, respectively. However, starch modification caused a significant reduction in the swelling power of the starches at the higher temperatures (70 °C to 90 °C), besides increasing the gelatinization peak temperature and reducing the gelatinization enthalpy determined by differential scanning calorimetry. On the pasting profile of Rapid Visco Analyzer, it was possible to verify that the HMT reduced peak viscosity, trough, breakdown, and final viscosity and increased the pasting temperature and time to peak viscosity, thereby indicating improvements in starch thermostability and broadening the starch application range in the food industry.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Arns, B., Bartz, J., Radunz, M., Evangelho, J. A., Pinto, V. Z., Zavareze, E. R., & Dias, A. R. G. (2015). Impact of heat-moisture treatment on rice starch applied directly in grain paddy rice or in isolated starch. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2014.10.059.
Besbes, E., Le Bail, A., & Seetharaman, K. (2014). Effect of baking condition on properties of starch isolated from bread crumbs: pasting properties, iodine complexing ability, and X-ray patterns. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-014-1347-1.
Bet, C. D., Cordoba, L. P., Ribeiros, L. S., & Schnitzler, E. (2016). Common vetch (Vicia sativa) as a new starch source its thermal, rheological and structural properties after acid hydrolysis. Food Biophysics. https://doi.org/10.1007/s11483-016-9439-2.
Bet, C. D., de Oliveira, C. S., Colman, T. A. D., Marinho, M. T., Lacerda, L. G., Ramos, A. P., & Schnitzler, E. (2018). Organic amaranth starch: a study of its technological properties after heat-moisture treatment. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.05.021.
Bi, Y., Zhang, Y., Jiang, H., Hong, Y., Gu, Z., Cheng, L., Li, Z., & Li, C. (2017). Molecular structure and digestibility of banana flour and starch. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2017.06.003.
Borges, A. M., Pereira, J., & Lucena, E. M. P. (2009). Green banana flour characterization. Food Science and Technology. https://doi.org/10.1590/S0101-20612009000200015.
Chen, X., He, X., Fu, X., & Huang, Q. (2015). In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2015.03.003.
Denardin, C. C., & da Silva, L. P. (2009). Starch granules structure and its regards with physicochemical properties. Ciência Rural. https://doi.org/10.1590/S0103-84782009005000003.
FAO - Food and Agriculture Organization of the United Nations (2017). FAOSTAT: Food and agriculture data. http://www.fao.org/faostat/en/#data. Accessed 17 December 2018.
Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia https://doi.org/10.1590/S1413-70542011000600001
Gonçalves, M. F. V., Sarmento, S. B. F., Dias, C. T. S., & Marquezini, N. (2009). Heat moisture treatment of sweet potato starch (Ipomoea batatas L.) in a microwave oven. Food Science and Technology. https://doi.org/10.1590/S0101-20612009000200005.
Gozé, P., Rhazi, L., Pauss, A., & Aussenac, T. (2016). Starch characterization after ozone treatment of wheat grains. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2016.06.007.
Gunaratne, A., & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers. https://doi.org/10.1016/S0144-8617(01)00354-X.
de la Torre-Gutiérrez, L., Guerrero, L. A. C., & Ancona, D. B. (2008). Functional properties of square bananas (Musa balbisiana) starch. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.07.044.
Hormdok, R., & Noomhorm, A. (2007). Hydrothermal treatments of rice starch for the improvement of rice noodle quality. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2006.12.017.
Ji, Y., Zhu, K., Zhou, H., & Qian, H. (2010). Study of the retrogradation behavior of rice cake using rapid visco analyzer, Fourier transform infrared spectroscopy and X-ray analysis. International Journal of Food Science and Technology. https://doi.org/10.1111/j.1365-2621.2010.02203.x.
Liu, H., Guo, X., Li, W., Wang, X., Iv, M., Peng, Q., & Wang, M. (2015). Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2015.06.071.
Martinez, C., & Cuevas, F. (1989). Evaluación de la calidad culinária y molinera del arroz: guía de estúdio. Calli: CIAT.
Mesquita, C. B., Leonel, M., Franco, C. M. L., Leonel, S., Garcia, E. L., & dos Santos, T. P. R. (2016). Characterization of banana starches obtained from cultivars grown in Brazil. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2016.05.040.
Pang, Z., Xu, R., Luo, T., Che, X., Bansal, N., & Liu, X. (2019). Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2018.10.003.
Pelissari, F. M., Mahecha, M. M. A., Sobral, P. J. A., & Menegalli, F. C. (2012). Isolation and characterization of the flour and starch of plantain banana (Musa paradisiaca). Starch/Stärke https://doi.org/10.1002/star.201100133.
Siddhesh, B. G., & Thumballi, R. G. (2017). Genetically modified bananas: to mitigate food security concerns. Scientia Horticulturae. https://doi.org/10.1016/j.scienta.2016.11.023.
Silva, M. H. L., & da Silva, C. O. (2005). Caracterização parcial de amido de banana-nanica (Musa sp. AAA Cavendish). Revista Ceres, 52(303), 751–762.
Sit, N., Misra, S., & Deka, S. C. (2014). Yield and functional properties of taro starch as affected by ultrasound. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-013-1192-7.
Sun, Q., Han, Z., Wang, L., & Xiong, L. (2014). Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment. Food Chemistry. https://doi.org/10.1016/j.foodchem.2013.08.129.
de la Torre-Gutiérrez, L., Chel-Guerrero, L. A., & Bentancur-Ancona, D. (2008). Functional properties of square banana (Musa balbisiana) starch. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.07.044.
Trung, P. T. B., Ngoc, L. B. B., Hoa, P. N., Tien, N. N. T., & Hung, P. V. (2017). Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2017.07.131.
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018). Phenolic compounds within banana peel and their potential use: a review. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2017.11.006.
Wang, S., Jin, F., & Yu, J. (2013). Pea starch annealing: new insights. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-012-1010-7.
Wang, H., Zhang, B., Chen, L., & Li, X. (2016). Understanding the structure and digestibility of heat–moisture treated starch. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2016.03.046.
Whistler, R. L. (1998). Banana starch production. US Patent 5797985.
Xiao, Y., Liu, H., Wei, T., Shen, J., & Wang, M. (2017). Differences in physicochemical properties and in vitro digestibility between Tartary buckwheat flour and starch modified by heat-moisture treatment. LWT – Food Science and Technology. https://doi.org/10.1016/j.lwt.2017.08.001.
Yap, M., Fernando, W. M. A. D. B., Brennan, C. S., Jayasena, V., & Coorey, R. (2017). The effects of banana ripeness on quality indexes for puree production. LWT – Food Science and Technology. https://doi.org/10.1016/j.lwt.2017.01.073.
Zavareze, E. R., & Dias, A. R. G. (2011). Impact of heat-moisture treatment and annealing in starches: a review. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2010.08.064.
Zavareze, E. R., Storck, C. R., Castro, L. A. S., Schirmer, M. A., & Dias, A. R. G. (2010). Effect of heat-moisture treatment on rice starch of varying amylose content. Food Chemistry. https://doi.org/10.1016/j.foodchem.2009.12.036.
Zhang, S.-D., Zhang, Y.-R., Wang, X.-L., & Wang, Y.-Z. (2009). High carbonyl oxidized starch prepared by hydrogen peroxide and its thermoplastic application. Starch/Stärke. https://doi.org/10.1002/star.200900130.
Zhong, Y., Zhu, H., Liang, W., Li, X., Liu, L., Zhang, X., Yue, H., Xue, J., Liu, X., & Guo, D. (2018). High-amylose starch as a new ingredient to balance nutrition and texture of food. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2018.02.009.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
The authors declare that they have no competing interests.
Ethical Approval
This article did not involve studies with human or animal participants.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
dos Santos Costa, S., de Medeiros Almeida, M.C.B., Almeida, E.L. et al. Effects of Low Heat-Moisture Treatment in Prata Green Banana Starch (Musa AAB-Prata). Food Bioprocess Technol 12, 1938–1944 (2019). https://doi.org/10.1007/s11947-019-02352-5
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-02352-5