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.