Thermal, structural, pasting properties and digestibility...
Transcript of Thermal, structural, pasting properties and digestibility...
BRAZILIAN JOURNAL OF THERMAL ANALYSIS
http://www.bjta.com.br
Thermal, structural, pasting properties and digestibility investigation on green
banana starch: Combination of organic acids and Heat–Moisture Treatment
Jennifer Santos Ramos1, Bárbara Ruivo Válio Barretti1, Vanessa Soltes de Almeida1, Vivian Cristina Ito1,2, Ivo Mottin
Demiate1, Egon Schnitzler1, Luiz Gustavo Lacerda1*
1 Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Ponta Grossa, Brazil
2 Department of Agroindustry, Food, and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo
(USP), Piracicaba, Brazil
*Luiz Gustavo Lacerda, e-mail: [email protected] Phone: +55 41 984320018. Food Science and Technology Graduate
Program – State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748 Uvaranas Campus, ZIP 84.030-900 –
Ponta Grossa, PR Brazil.
Received: 01/03/2020
Published online: 10/10/2020
ABSTRACT
Green banana is a great potential source for starch. Its starch functional
properties can be improved by applying various innovative and safe
technologies, using either single or double modification. The objective of
this study was to investigate the impacts of combination of organic acids
(lactic and citric) and heat-moisture treatment (HMT) on the thermal,
structural, pasting properties, and digestibility of green banana starch.
After conventional HMT (with deionised water), the transition
temperatures (onset - To, peak - Tp and endset - Tc) increased. However,
the starches treated by HMT using both lactic and citric acid did not
present gelatinisation peaks. The starch samples modified showed a
significant decrease in relative crystallinity. For pasting properties, it can
be seen that there was an increase in pasting temperature and a decrease in
peak viscosity, breakdown, setback, and final viscosity for samples
modified. Combination of organic acids and HMT changed the contents of
the rapidly digestible starch (RDS), slowly digestible starch (SDS) and
resistant starch (RS). It was observed the increase in RDS and SDS content
and a decrease in RS. The RS fraction decreased from 77.63% to 61.26%
when treated with lactic acid in the presence of heat and moisture. These
results can be indicating applications for green banana starch in functional
foods with reduced viscosity.
Keywords: Citric acid, lactic
acid, resistant starch, viscosity.
BRAZILIAN JOURNAL OF THERMAL ANALYSIS
http://www.bjta.com.br
1 Introduction
Glycemic indexes and predisposition to
diabetes have been increasing worldwide based
on research by the International Diabetes
Federation. In 2014, 387 million people
worldwide had diabetes mellitus (DM), aged
between 20 and 79 years. In Brazil, 11.6
million people have diabetes, with an estimate
for 2030 increasing to 16.3 million people.
According to the American Diabetes
Association, DM has been a major public
health problem in the country, becoming a
precursor of risk for the development of
cardiovascular diseases [1]. The importance of
consuming foods with a low glycemic index
consists of less insulin release in the body to try
to keep blood glucose levels low. This leads to
satiety, reducing the risk of developing diseases
such as type 2 diabetes mellitus [2].
The choice of the green banana is due to
its aspects in relation to the nutritional and
sensory value. The banana has an energy and
fiber source and contains vitamins and minerals
[3]. The energy supply of the banana is due to
the presence of starch in high concentrations
(approximately 70-80% on a dry basis) from
the flour. This high content, coupled with the
fact that it presents resistance, arouses interest
as an alternative source of food and use in the
food industry, such as in diet products, baby
foods and bakery products [4,5].
In general, starches in their native form
have technological limitations due to their low
thermal resistance, reduced shear tolerance and
high retrogradation in storage [6]. Thus, to
enhance its industrial use, the biopolymer
undergoes chemical modifications; biological;
physical properties such as HMT or combined.
Thermal modification can alter its
digestibility [5]. After modifications, resistant
starch can cause a reduction in the glycemic
index, increase in satiety, also helping to reduce
the risk of certain diseases such as obesity and
hyperglycemia [2]. In addition, acids, such as
lactic and citric, are food-grade ingredients,
which can be used in the food processing as
inorganic acids replacements. Thus, the present
study investigated the impact of a combination
of organic acids and heat-moisture treatment on
the thermal, structural, pasting properties, and
digestibility, of green banana starch.
2 Materials and methods
2.1 Materials and Methods
For the experiments, green banana flour
was purchased from the local trade in Ponta
Grossa / PR / Brazil. The extraction of starch
from the flour was carried out according to the
methodology of UDA et al. [7]. All reagents
used were of analytical standard. Porcine
pancreatic α-amylase (E.C. 3.2.1.1, 8 x USP
specifications, P7545) and Aspergillus niger
amyloglucosidase (E.C. 3.2.1.3, A7095, ≥
260U/mL) were purchased from Sigma
Chemical Co. (St. Louis, MO, USA). The
remaining reagents were of analytical grade.
2.2 Acid and heat-moisture treatment (HMT)
To carry out the modification by HMT,
the moisture content of the starches was
adjusted by 22% with the addition of organic
acids (lactic and citric) at a concentration of 0.2
mol L-1 and water. The samples were submitted
to controlled heat in an oven of 110 ºC for 8 h.
Then, the samples were neutralized with 1mol
L-1 NaOH and dried in an oven at 40 ºC for 24h
[8]. The samples were identified as follows:
HMT H2O (heat–moisture treatment with
deionised water); HMT LA (heat–moisture
treatment with lactic acid) and HMT CA (heat–
moisture treatment with citric acid).
2.3 Differential scanning calorimetry
Differential Scanning Calorimetry was
performed using DSC-Q200 equipment (TA-
Instruments, USA). The conditions used were
air flow of 50 mL min-1, heating range from 20
to 100 ºC and heating rate of 10 ºC min-1.
Samples were suspended in water and sealed in
aluminum crucibles [9].
2.4 Powder X-ray diffractometry (PXRD)
Powder X-ray diffractometry was
performed using an Ultima 4 X-ray
diffractometer (Rigaku, JAPAN) with CuKα
radiation, in the 40 kV and 20 mA
configurations and with an interval in the
angular range of 3 º to 40 º to 2 (θ) [10].
2.5 Pasting properties (Rapid Visco Analyser -
RVA)
The paste properties were evaluated by
the viscoamylographic profile obtained in the
RVA-4 equipment (Newport Scientific,
Australia). A suspension in water of 8% (w / w)
of dry starch (28 g total weight) was prepared
and subjected to a heating cycle at 95 °C and
controlled cooling under constant circular
stirring. The analysis totaling 23 minutes,
profile consists of continuous heating from 50
to 95 ° C at a heating rate of 6 ° C min-1,
followed by cooling until completion of the
analysis [11].
2.6 In vitro digestibility
In vitro digestibility was determined
according to the Englyst method [12] with
modifications [13]. A 900 mg mass of green
banana starch was suspended in a sodium
acetate buffer solution (0.1 mol L-1, pH 5.2).
Then, the samples were submitted to a shaking
water bath at 37 ºC. Then starch was
hydrolysed using porcine pancreatin extract and
A. niger amyloglucosidase (Sigma-Aldrich Co.,
St. Louis, MO) with continuous agitation (100
movements per minute). The contents of fast
digesting (RDS) and slow (SDS) starch were
measured after incubation periods of 20 and
120 min, respectively, and the fraction that was
not hydrolysed at the end of 120 min was
defined as resistant starch (RS).
2.7 Statistical analysis
The results were expressed as mean ±
standard deviation and were analysed using
Action Stat 3.3 software (Estatcamp, Sao
Paulo, Brazil). Tukey's tests were conducted to
determine the differences between the means at
a 95% confidence level (p < 0.05).
3 Results and discussion
3.1 Differential scanning calorimetry
The DSC curves of samples are
presented in Figure 1. All temperatures (onset –
To, peak – Tp and endset – Tc) and
gelatinisation enthalpies of native and modified
samples of green banana are presented in Table
1.
After conventional HMT (with
deionised water) treatment, the transition
temperatures revealed an increasing. Possibly,
after HMT, there are a stronger interaction
between amylose-amylose chains that can
reduce the mobility of amorphous regions
leading to increase in onset, peak, and
conclusion temperature [14].
Figure. 1 - DSC curves of green banana starch. B
Native – Green banana starch, HMT H2O - distilled
water heat moisture treatment, HMT LA - lactic acid
heat moisture treatment and HMT CA – citric acid heat
moisture tretament.
In accordance to a recent study by
MAIOR et al. [15] treated starch by HMT with
both lactic and citric acid did not present
gelatinisation curves. It is possible to observe
similar behaviour where curves showed lower
pasting properties by RVA analysis (Figure 3).
LIU et al. [16] studied maize starch
modification using HMT with organic acids
and according to them; this combination can
affect the internal structure of starch granules.
HMT with acid treatments can promote the
appearance of structures with different melting
temperatures and damage the gel-forming
ability. The reduction in Hgel observed can be
explained by the degradation of double helices
present mainly in the crystalline region of
starch granules [15].
Table 1 - Results of DSC curves for normal and modified green banana starches. B – green banana
starch; HMT H2O - distilled water heat-moisture treatment, HMT LA - lactic acid heat-moisture
treatment, HMT CA - citric acid heat-moisture treatment.
Treatments To/ °C TP/ °C Tc/ °C ΔHgel/J.g-1
B Native 59.1a±0.60 64.0b±0.10 69.7b±0.20 10.2a±0.90
HMT H2O 60.5a±0.70 72.0a±0.10 80.2a±1.20 5.5b±0.40
HMT LA - - - -
HMT CA - - - -
Note: To – onset, TP - peak temperature, Tc - conclusion temperature, ΔHgel - gelatinization enthalpy.
Values presented as mean values ± standard deviation. The values followed by the same letter in the
same column are not significantly different by Tukey's test (p <0.05).
3.2 Powder X-ray diffractometry (PXRD)
The X-ray diffraction patterns and
relative crystallinities of the green banana
starch samples are given in Figure 2. The native
starch exhibited an XRD pattern characterised
by the presence of a peak at 5°, peaks at 15°
and with an around 17° and a broad peak at 23°
2θ, this diffraction pattern of the banana
starches is consistent with a B-type crystallinity
pattern [17].
On the other hand, when HMT was
employed the diffraction pattern changed, with
intensity decrease until peak in 5°.
Similar results were found in studies
with potato starch treated with HMT and lactic
and citric acids [18]. Due to the thermal energy
and moisture of treatment can occur to the
disruption and reformation of starch chain
interactions within the amorphous and
crystalline domains causing the change in the
XRD pattern [5,6].
Figure. 2 - Diffractograms of green banana starches and
relative crystallinity (RC %) - B Native – Green banana
starch, HMT H2O - distilled water heat moisture
treatment, HMT LA - lactic acid heat moisture treatment
and HMT CA – citric acid heat moisture treatment.
The relative crystallinity of green
banana starch native was approximately
30.18%, which was consistent with other
studies on native green banana starch [5]. The
relative crystallinity of modified starches
decreased to around 24.10%. The high
temperature during HMT can decrease in
relative crystallinity due the disruption of
hydrogen bonds between the double helices
[19].
3.3 Pasting properties (Rapid Visco Analyser -
RVA)
The pasting properties show us its
performance when used in the food industry for
manufacturing pasta, soups, children’s foods,
and frozen products. According to MAIOR et
al. [15] pasting properties are studied to
observe changes in viscosity during the heating
of a starch suspension. The evaluation of these
properties is important when formulating a
product that is going to be exposed to heating
in acidic conditions.
The HMT performed under acid
conditions promoted significant changes in the
starch pasting properties relative to the native
green banana starch. It can be seen that there
was an increase in pasting temperature and a
decrease in peak viscosity, breakdown, setback,
and final viscosity for samples modified. The
pasting profiles are illustrated in Figure 3 and
the values related to the viscoamylographic
analyses obtained by RVA curves are shown in
Table 2.
Figure 3 - RVA profile of green banana starch. B
NATIVE – Green banana starch, HMT H2O - distilled
water heat moisture treatment, HMT LA - lactic acid
heat moisture treatment and HMT CA – citric acid heat
moisture treatment.
The pasting temperature increased in the
green banana starch samples modified. Similar
behaviour was observed by [20] analyzing
Prata green banana starch modified with HMT
(moisture contents of 15%, 20%, and 25%).
This increase suggests that the granules, after
modification, initiated to swell at higher
temperatures than the native green banana
starch.
The peak viscosity, breakdown, setback,
and final viscosity decreased in the green
banana starch samples modified. CAHYANA
et al. [5] observed similar changes in HMT of
the green banana flour. In the research carried
by SILVA et al. [21] with acid modification,
there was also a decrease in the measured
viscosities of the green banana starch.
Table 2 – RVA profile for normal and modified green banana starches. B – green banana starch; HMT H2O -
distilled water heat-moisture treatment, HMT LA - lactic acid heat-moisture treatment, HMT CA - citric acid
heat-moisture treatment.
Treatments Pasting
temperature/ºC
Peak Viscosity
/mPa s
Breakdown
/mPa s
Setback
/mPa s
Final Viscosity
/mPa s
B Native 72.77c ± 0.12 2877.50a ± 0.70 1190.50a ± 0.70 1529.50a ± 2.12 3216.50a ± 2.12
HMT H2O 91.90b± 0.07 1214.00b ± 1.41 - 498.00b ± 1.41 1716.00b± 1.41
HMT LA 94.05a± 0.65 798.00c ± 1.41 0.50c± 1.41 353.00b ± 1.41 1106.00c± 1.41
HMT CA - 471.00d ± 1.41 15.00b ± 1.41 102.00c ± 2.82 558.00d± 2.82
Note: mPa s - millipascal-second, s - second. Values presented as mean values ± standard deviation. Values
followed by the same letter in the same column are not significantly different by Tukey’s test (p < 0.05).
MAIOR et al. [15] also found a reduction
in the measured viscosities when studying
maize starches modified by organic acid and
HMT. JUANSANG et al. [22] reported that the
decreased paste viscosity is caused by
alterations in the amorphous fraction, and these
amorphous fractions may be hydrolysed under
acidic conditions. This behaviour results in the
close packing of starch chains. Therefore, the
combination with HMT can result in the
absorption of less water, in other words, less
viscosity.
After combination of organic acids and
HMT the decrease in breakdown shows that
shear stability improved and the tendency to
starch retrogradation was reduced (setback).
The decrease in setback and final viscosities
mainly occurs due to the reordering or
polymerisation of leached amylose and
amylopectin [23].
3.4 In vitro digestibility
The values of starch fractions rapidly
digestible starch (RDS), slowly digestible
starch (SDS) and resistant starch (RS) are
described in Table 3. Native green banana
starch had lower rapidly digestible (9.72%) and
higher resistant (77.63%) contents compared to
potato (18 and 60%, respectively) [24][24] or
maize (29.77% and 39.11%, respectively)[16]
starches.
Previous studies with green banana
starch corroborate the in vitro digestibility
results obtained. For example, AMAYA et al.
[25] found low content of RDS (4.23), SDS
(10.79) and high content of resistant starch,
about 85%. A smooth, dense surface of native
banana starch granules may explain its
resistance to enzymatic digestion [26].
Table 3 - RDS, SDS and RS fractions of native and
modified green banana starches. B Native – green banana
native starch; HMT H2O - distilled water heat-moisture
treatment, HMT LA - lactic acid heat-moisture treatment,
HMT CA - citric acid heat-moisture treatment
Note: Values presented as mean values ± standard
deviation. The values followed by the same letter in the
same column are not significantly different by Tukey's
test (p <0.05).
Previous studies with green banana
starch corroborate the in vitro digestibility
results obtained. For example, AMAYA et al.
[25] found low content of RDS (4.23), SDS
(10.79) and high content of resistant starch,
about 85%. A smooth, dense surface of native
banana starch granules may explain its
resistance to enzymatic digestion [26].
Modification by HMT changed the
composition of the RDS, SDS and RS contents.
In general, was observed the pronounced
increase in SDS content (Table 3). This
behavior was also observed in sweet potato and
yam starches when treated with HMT and
organic acids [8]. The cross-linked and
esterification modification also caused an
increase in SDS in banana starches [25].
The RS content of the green banana
starch decreased significantly (p ≤ 0.05) after
acid and acid-heat moisture treatment. The RS
fraction decreased from 77.63% to 61.26%
when treated with lactic acid after treated by
heat moisture. The modification with citric acid
was the mildest in relation to the decrease in
RS levels. On the other hand, in corn and
sorghum starches treated with HMT and citric
and lactic acids the contents were significantly
increased [27].
Changes in the behaviour of green
banana starches during digestibility may be
related to changes in the X-ray diffraction
pattern. According to the literature have
demonstrated the correlation of the crystalline
type or polymorph with its digestibility [5].
According CAHYANA et al. [5] HMT
can increase the porosity of granules with
several holes, providing more accessibility,
thus increasing digestibility. The HMT
treatment combined with organic acids may
have intensified this accessibility of the
enzymes to the granules as indicated by the
lower RS and increased SDS and RDS
contents.
Conclusions
Modification of the green banana starch
by the organic acids with heat–moisture
treatment provided significat changes in the
thermal, structural, pasting properties, and
digestibility. In the thermal analysis, the
Treatments RDS % SDS % RS %
B Native 9.72c ± 0.20 12.66c ± 0.45 77.63a ± 0.65
HMT H2O 13.32b ± 0.07 21.37a ± 0.18 65.30c ±0.18
HMT LA 16.54a ± 0.08 22.22a ± 0.08 61.26d±0.18
HMT CA 12.82c ± 0.17 18.62b ± 0.32 68.55b ±0.15
transition temperatures revealed an increasing,
due to a stronger interaction between amylose-
amylose chains that reduced the mobility of
amorphous regions. The diffraction pattern
changed, with intensity decrease until peak in
5°. The starch samples modified showed a
significant decrease in relative crystallinity.
It can be seen that there was an increase
in pasting temperature and a decrease in peak
viscosity, breakdown, setback, and final
viscosity for samples modified. The decrease in
breakdown shows that shear stability improved
and the tendency to starch retrogradation was
reduced (setback).
In digestibility, there are changed the
composition of the rapidly digestible starch
(RDS), slowly digestible starch (SDS) and
resistant starch (RS) contents. It was observed
the increase in RDS and SDS content and a
decrease in RS. The RS fraction decreased
from 77.63% to 61.26% when treated with
lactic acid in the presence of heat and moisture.
Our results provide information on the
combination of organic acids and heat–
moisture treatment, in green banana starch. The
lower viscosities of the studied samples suggest
that green banana starch modified could be use
in children’s foods, for example. However,
more starch studies should be performed in
order to improve its technological and
nutritional applications.
Acknowledgements
The authors are grateful to the
Coordination for the Improvement of Personnel
in Higher Level (CAPES), and CNPq (Process
155859/2018-8 and 307654/2017-6), for
scholarship and C-LABMU-UEPG for the
infrastructure. E. Schnitzler, I. M. Demiate, and
L. G. Lacerda are research fellows from CNPq.
References
[1] Rossaneis MA, De Andrade SM, Gvozd
R, Pissinati P de SC, Haddad M do CL.
(2019). Factors associated with glycemic
control in people with diabetes mellitus.
Cienc e Saude Coletiva, 24, 997–1006.
[2] Sardá HFA, Giuntini EB, Gomez
MLPA, Lui MCY, Negrini JAE, Tadini
CC, et al. (2016) Impact of resistant
starch from unripe banana flour on
hunger, satiety, and glucose homeostasis
in healthy volunteers. J Funct Foods
[3] Ranieri LM, Delani TC de O. Banana
Verde (Musa spp): Obtenção da
biomassa e ações fisiológicas do amido
resistente. (2018) Rev Uningá Rev,
20(1).
[4] Borges A de M, Pereira J, Lucena EMP.
(2009). Caracterização da farinha de
banana verde. Cienc e Tecnol Alimentos,
29, 333–9.
[5] Cahyana Y, Wijaya E, Halimah TS,
Marta H, Suryadi E, Kurniati D. The
effect of different thermal modifications
on slowly digestible starch and
physicochemical properties of green
banana flour (Musa acuminata colla).
(2019). Food Chemistry, 274, 274–80.
[6] Hoover R. The impact of heat-moisture
treatment on molecular structures and
properties of starches isolated from
different botanical sources. (2010). Crit
Rev Food Sci Nutr,50, 835–47.
[7] Uda CF, Putarov NB, Bavelloni PL,
Marcolino VA. Extração e
caracterização do grão de amido de
batata, batata-doce e mandioca. (2008).
Rev Uningá, 1(96).
[8] Hung P Van, Thi N, My H, Thi N, Phi L.
Impact of acid and heat – moisture
treatment combination on
physicochemical characteristics and
resistant starch contents of sweet potato
and yam starches. (2014). Starch, 66,
1013–21.
[9] Lacerda LG, da Silva Carvalho Filho
MA, Bauab T, Demiate IM, Colman
TAD, Andrade MMP, et al. The effects
of heat-moisture treatment on avocado
starch granules. (2014). J Therm Anal
Calorim, 120. 387–93.
[10] Lacerda LG, Colman TAD, Bauab T, Da
Silva Carvalho Filho MA, Demiate IM,
De Vasconcelos EC, et al. Thermal,
structural and rheological properties of
starch from avocado seeds (Persea
americana, Miller) modified with
standard sodium hypochlorite solutions.
(2014). J Therm Anal Calorim, 115,
1893–9.
[11] Jiranuntakul W, Puttanlek C,
Rungsardthong V, Puncha-Arnon S,
Uttapap D. Microstructural and
physicochemical properties of heat-
moisture treated waxy and normal
starches. (2011). J Food Eng, 104, 246–
58.
[12] Englyst HN, Kingman SM, Cummings
JH. Classification and measurement of
nutritionally important starch fractions.
(1992). Eur J Clin Nutr, 46 Suppl 2,
S33-50.
[13] Demiate IM, Figueroa AM, Zortéa
Guidolin MEB, Rodrigues dos Santos
TP, Yangcheng H, Chang F, et al.
Physicochemical characterization of
starches from dry beans cultivated in
Brazil. (2016). Food Hydrocoll, 61, 812–
20.
[14] Malik AM, Saxena DC. Effect on
Physicochemical and Thermal Properties
of Buckwheat (Fagopyrum esculentum)
Starch by Acid Hydrolysis Combined
with Heat Moisture Treatment. (2016). J
Food Process Preserv, 40, 1352–63.
[15] Maior L de O, de Almeida VS, Barretti
BRV, Ito VC, Beninca C, Demiate IM,
et al. Combination of organic acid and
heat–moisture treatment: impact on the
thermal, structural, pasting properties
and digestibility of maize starch. (2020).
J Therm Anal Calorim,
https://doi.org/10.1007/s10973-019-
09241-1.
[16] Liu H, Liang R, Antoniou J, Liu F,
Shoemaker CF, Li Y, et al. The effect of
high moisture heat-acid treatment on the
structure and digestion property of
normal maize starch. (2014). Food
Chem, 159, 222–9.
[17] Agama-Acevedo E, Nuñez-Santiago
MC, Alvarez-Ramirez J, Bello-Pérez
LA. Physicochemical, digestibility and
structural characteristics of starch
isolated from banana cultivars. (2015).
Carbohydr Polym, 124, 17–24.
[18] Hung P Van, Thi N, Huong M, Thi N,
Phi L. Physicochemical characteristics
and in vitro digestibility of potato and
cassava starches under organic acid and
heat-moisture treatments. (2017). Int J
Biol Macromol, 95, 299–305.
[19] Bian L, Chung HJ. Molecular structure
and physicochemical properties of starch
isolated from hydrothermally treated
brown rice flour. (2016). Food
Hydrocoll, 60, 45–52.
[20] dos Santos Costa S, de Medeiros
Almeida MCB, Almeida EL, Cavalcanti
MT. Effects of Low Heat-Moisture
Treatment in Prata Green Banana Starch
(Musa AAB-Prata). (2019). Food
Bioprocess Technol, 12, 1938–44.
[21] Silva RG, Cordoba LP, Ribeiro LS, Bet
CD, Schnitzler E. Thermal, rheological
and structural analysis of modified green
banana starch with hydrochloric acid.
(2015). Brazilian J Therm Anal, 4, 26.
[22] Juansang J, Puncha-arnon S, Uttapap D,
Puttanlek C, Rungsardthong V,
Watcharatewinkul Y. Concentration of
plasticizers applied during heat–moisture
treatment affects properties of the
modified canna starch. (2017). Food
Chem, 221, 1587–94.
[23] Bhat NA, Wani IA, Hamdani AM, Gani
A, Masoodi FA. Physicochemical
properties of whole wheat flour as
affected by gamma irradiation. (2016).
LWT - Food Sci Technol, 71, 175–83.
[24] Lu ZH, Donner E, Yada RY, Liu Q.
Physicochemical properties and in vitro
starch digestibility of potato
starch/protein blends. (2016). Carbohydr
Polym, 154, 214–22.
[25] Carlos-Amaya F, Osorio-Diaz P,
Agama-Acevedo E, Yee-Madeira H,
Bello-Pérez LA. Physicochemical and
digestibility properties of double-
modified banana (musa paradisiaca l.)
starches. (2011). J Agric Food Chem, 59,
1376–82.
[26] Zhang P, Whistler RL, Bemiller JN,
Hamaker BR. Banana starch:
Production, physicochemical properties,
and digestibility - A review. (2005).
Carbohydr Polym, 59, 443–58.
[27] Shaikh F, Ali TM, Mustafa G, Hasnain
A. Comparative study on effects of citric
and lactic acid treatment on
morphological, functional, resistant
starch fraction and glycemic index of
corn and sorghum starches. (2019). Int J
Biol Macromol, 135, 314–27.
Resumo (em português)
A banana verde é uma potencial fonte de amido. As propriedades funcionais dos grânulos de amido
podem ser aprimoradas utilizando-se diversas tecnologias inovadoras e seguras utilizando-se para tanto
modificações simples ou duplas, por exemplo. O presente trabalho teve por objetivo investigar os
impactos da combinação de ácidos orgânicos (lático e cítrico) combinados com tratamento de umidade
e calor (HMT) nas propriedades térmicas, estruturais, de pasta e digestibilidade do amido de banana
verde. Após o tratamento convencional com HMT (com água), as temperaturas de transição
aumentaram. No entanto, os amidos tratados por HMT usando ácido lático e cítrico não apresentaram
picos de gelatinização. As amostras de amido modificadas mostraram uma diminuição significativa na
cristalinidade relativa. Para propriedades de pasta, foi observado que houve um aumento na
temperatura de pasta e uma diminuição no pico de viscosidade, quebra, setback e viscosidade final das
amostras modificadas. A combinação de ácidos orgânicos e HMT alterou a composição dos teores de
amido rapidamente digerível (RDS), amido lentamente digerível (SDS) e amido resistente (RS).
Observou-se aumento do conteúdo de RDS e SDS e diminuição do RS. A fração RS diminuiu de
77,63% para 61,26% quando tratada com ácido lático no tratamento de HMT. Esses resultados podem
indicar aplicações de amido de banana verde em alimentos funcionais com viscosidade reduzida.