Resistant Starch Made from Banana Starch by Autoclaving and Debranching
Rosalía A. González‐Soto, Edith Agama‐Acevedo, Javier Solorza‐Feria, Rodolfo Rendón–Villalobos, Luís A. Bello‐Pérez
Starch - Stärke
Abstract
Abstract Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for different times and after autoclaving treatment. The different treatments produced seven RS products, which were tested with respect to available starch (AS), RS and in vitro hydrolysis rate. The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%). The samples debranched for 5 h and longer did not show significant differences (α = 0.05) in AS (approximately 72%) and RS (approximately 18%). The RS values obtained in the samples prepared were twice as high as that of the control sample. However, the sample debranched for the longest time had the highest hydrolysis rate, demonstrating that this product has a high digestion rate. Banana starch is a good source for RS preparation by autoclaving due to its high RS content and can be an alternative source in developing countries for obtaining a nutraceutic ingredient for functional food preparation.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
available starch decreased control sample
“The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%).”
resistant starch prepared from banana starch
“Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for different times and after autoclaving treatment.”
resistant starch increased control sample
“The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%).”