Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening

Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening

This study investigated the variations in banana flour (BF) and banana starch (BS) content at different ripening stages after ethylene treatment. This study showed that total starch and resistant starch (RS) contents were 76.2 % and 34.6 %, respectively, from stage I, followed by 25.3 % and 8.8 %, r...

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Bibliographic Details
Main Authors: YuTsung Cheng, PingHsiu Huang, YungJia Chan, PoYuan Chiang, WenChien Lu, ChangWei Hsieh, ZengChin Liang, BoWen Yan, ChiunChuang R. Wang, PoHsien Li
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Banana flour
Banana starch
Resistant starch
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893924000264

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http://www.sciencedirect.com/science/article/pii/S2666893924000264

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