a b s t r a c t
It is well known that raw banana starch is a good source of resistant starch. Less is known, however,
regarding the digestion property of gelatinized banana starch. In this study, banana starch cooked for
20 min in excess water had a significant fraction of slowly digestible starch (19%), as well as resistant
fraction (27%). Amylopectin is thought to be responsible for its slow digestion property, since banana
starch studied here has a relatively low amylose content of 11.2%. Chain-length distribution analysis
revealed that banana amylopectin has a significantly different structure from corn or potato amylopectin
in that it has a higher proportion of very long chains. Retrogradation studies support the view that banana
starch retrogrades at a substantially faster rate than corn or potato starch leading to less digestible cooked
starch. Additionally, banana starch has unique pasting properties making it behave like a chemically
lightly cross-linked starch. Banana starch is unique, both nutritionally and functionally, to warrant further
investigation on potential commercial uses.
a b s t r a c t
It is well known that raw banana starch is a good source of resistant starch. Less is known, however,
regarding the digestion property of gelatinized banana starch. In this study, banana starch cooked for
20 min in excess water had a significant fraction of slowly digestible starch (19%), as well as resistant
fraction (27%). Amylopectin is thought to be responsible for its slow digestion property, since banana
starch studied here has a relatively low amylose content of 11.2%. Chain-length distribution analysis
revealed that banana amylopectin has a significantly different structure from corn or potato amylopectin
in that it has a higher proportion of very long chains. Retrogradation studies support the view that banana
starch retrogrades at a substantially faster rate than corn or potato starch leading to less digestible cooked
starch. Additionally, banana starch has unique pasting properties making it behave like a chemically
lightly cross-linked starch. Banana starch is unique, both nutritionally and functionally, to warrant further
investigation on potential commercial uses.
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