Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential
A comparative study was conducted to develop ingredients with strong prebiotic and technological potential, using starches derived from dwarf and harton green bananas (Dgb-s and Hgb-s), and yellow and purple maizes (Ym-s and Pm-s). Two modification techniques were applied: heat-humidity treatment in...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/390790 |
| Acceso en línea: | http://hdl.handle.net/10261/390790 |
| Access Level: | acceso abierto |
| Palabra clave: | Resistant starch Amylose Green banana Purple maize Acid modification OSA modification |
| Sumario: | A comparative study was conducted to develop ingredients with strong prebiotic and technological potential, using starches derived from dwarf and harton green bananas (Dgb-s and Hgb-s), and yellow and purple maizes (Ym-s and Pm-s). Two modification techniques were applied: heat-humidity treatment in an acid medium (CAHMT) and octenyl succinic anhydride (OSA). Ym yielded the highest starch content in both native and modified starch (49.30 and 42.26–43.80 g/100 g, respectively). However, green banana starch displayed the highest resistant starch (RS) levels in both native (Dgb-s and Hgb-s: ∼83 g/100 g) and modified forms (81.03–90.52 g/100 g), regardless of the variety or modification method. OSA modification achieved the highest RS content (e.g., OSA-Hgb-s: 90.52 g/100 g), while CAHMT treatment resulted in greater amylose content and an increase in slowly digestible starch (SDS). Both modification methods on Dgb-s or Hgb-s produced a substantial nutraceutical fraction (SDS + RS) of 88–91 g/100 g. Additionally, OSA-Hgb-s and OSA-Pm-s demonstrated higher gelatinization temperatures, thermal resistance, and viscosity compared to potato starch. Green banana starches, modified by either CAHMT or OSA, show potential for use in diabetic-friendly foods, with OSA-Hgb-s and OSA-Dgb-s particularly suited as prebiotics and fat substitutes. These findings highlight green banana and purple maize as promising sources for bioactive compounds in innovative functional foods. |
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