Physico-chemical properties of native and cross-linked banana starches

I. Khatijah and H. Patimah

Abstract

The extracted starches of banana varieties Awak, Cavendish and Nangka were cross-linked with sodium trimetaphosphate. Their physico-chemical properties were determined and compared with banana varieties studied elsewhere. The pasting viscosity curves of banana starches were similar to that of a commercial modified corn starch recommended for sauces. The pasting viscosities of native and cross-linked Cavendish starches were higher than those of the other two varieties. The water separation in native and cross-linked Cavendish starches was the lowest while that of Nangka was the highest. The native banana starches had low moisture, protein, fat, ash and crude fibre contents. The amylose contents of banana starches were between 33.6% and 40.9%. The residual phosphorus and phosphate contents were lower than the permitted levels specified by FAO/WHO and EEC. Both native and cross-linked banana starches can be used as thickener in acidic foods such as sauces but the cross-linked ones are more stable to heat, pH and shear.

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