Banana Starch

Ruchi Rani

ISBN 10: 6138960874 / ISBN 13: 9786138960874

Published by Scholars' Press Sep 2021, 2021

About this Item

This item is printed on demand - it takes 3-4 days longer - Neuware -Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in green unripe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible portion, starch could be extracted to about 11% using the wet extraction method. Considering the above problem of huge losses occurred for dessert banana the modification of Grand Naine banana starch was carried out through two different physical procedures such as pre-gelatinization and heat moisture treatment. Further, the modified starches were characterized based on physical, chemical, thermal, functional, rheological, and morphological properties. 92 pp. Englisch.

Seller Inventory # 9786138960874

Bibliographic Details

• Title: Banana Starch
• Publisher: Scholars' Press Sep 2021
• Publication Date: 2021
• Language: English
• ISBN 10: 6138960874
• ISBN 13: 9786138960874
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 7D millimeters 220 millimeters width by 150 millimeters height by 7 millimeters depth
• Weight: 155 grams

About this title

Synopsis

Banana starch was isolated, purified, and characterized from plantain and dessert green banana cultivars. The Grand Naine banana is commonly used as a ripened banana for table purposes in India. Banana has to be transported in green unripe form from its cultivation center to various destinations in India mainly through a surface transport system. The banana has to face harsh conditions during surface transportation, loading, and unloading. The associated quantitative losses were observed to be around 30%. The edible portion recovered from those bananas was around 35%. Out of the edible portion, starch could be extracted to about 11% using the wet extraction method. Considering the above problem of huge losses occurred for dessert banana the modification of Grand Naine banana starch was carried out through two different physical procedures such as pre-gelatinization and heat moisture treatment. Further, the modified starches were characterized based on physical, chemical, thermal, functional, rheological, and morphological properties.