EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR
J. de la Rosa-Millán, E. Agama-Acevedo, P. Osorio-Díaz and L.A. Bello-Pérez
Cooking of unripe banana for 15 and 25 min promoted the formation of granular aggregates with birefringence
ANN and ANN+S treatments decreased the amount of leached amylose.
ANN and ANN+S treatments increased the SDS and RS fractions.
Starch gelatinization temperatures of unripe banana flours increased due to the cooking and treatments.
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