Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages

Physicochemical changes and in vitro digestibility of three banana starches at different maturity stages

This study aimed to compare the changes in physicochemical properties of the starch isolated from three banana cultivars (Musa AAA group, Cavendish subgroup; Musa ABB group, Pisang Awak subgroup; Musa AA group, Huangdijiao subgroup) at five different maturity stages. The results revealed both simila...

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Bibliographic Details
Main Authors: Jiashui Wang, Yanxia Li, Weihong Ma, Jiali Zhang, Hongbin Yang, Peicong Wu, Jingyang Li, Zhiqiang Jin
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Banana starch
Degree of ripeness
Morphology
Physicochemical properties
Digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004479

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http://www.sciencedirect.com/science/article/pii/S2590157523004479

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