Chemical, functional and pasting properties of banana and plantain starches modified by pre-gelatinization, oxidation and acetylation
Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization, oxidation and acetylation. Native and modified starches were evaluated for chemical, functional and pasting properties. Total starch (TS) and amylose (AM) were higher for native and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2017.1283079 |