Functional properties of square banana (Musa balbisiana) starch

Starch was isolated from unripe square banana (Musa balbisiana) fruit and its functional properties were determined. Square banana starch peak gelatinisation temperature was 79.8 °C and the transition enthalpy was 17.3 J/g. At 90 °C, the solubility was 16.8%, the swelling power was 17.1 g water/g starch and the water absorption capacity was 14.3 g water/g starch. The paste properties were: temperature, 81 °C; maximum viscosity, 326 BU; breakdown, 22 BU; setback, 40 BU and consistency, 18 BU. The clarity, expressed as transmittance, was 17.5%, and gel deformation was 32.4% with a 0.03 kgf maximum load. This starch had high syneresis and low stability in refrigeration and freezing cycles. Given its properties, square banana starch has potential applications in food systems requiring high temperature processing, such as jellies, sausages, bakery and canned products. It is inappropriate, however, for use in refrigerated or frozen foods.