Difference between revisions of "Banana starch"
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| − | [[File:11_Banana_starch_200X.jpg|thumb|Banana starch]] | + | [[File:11_Banana_starch_200X.jpg|thumb|Banana starch at 200x]] |
== Description == | == Description == | ||
| + | [[File:11_Banana_starch_200X_pol.jpg|thumb|Banana starch at 200x<br>polarized lighth]] | ||
| + | A high quality starch obtained from plaintain banana (''Musa x paradisiaca''). Banana starch grains are lenticular in shape and a little smaller than [[potato starch]]. It forms a starch paste similar to [[cornstarch]]. | ||
| − | + | ==Physical and Chemical Properties== | |
| − | = | + | * Starch content is about 25%; |
| + | * Granule size is 5-70 microns | ||
| + | * Gelatination temperature = 77.6°C | ||
| − | + | ==Resources and Citations== | |
| − | + | * L. A. Bello-Pérez et al, Morphological and Molecular Studies of Banana Starch, Food Science and Technology International, Vol. 11, No. 5, 367-372 (2005). | |
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[[Category:Materials database]] | [[Category:Materials database]] | ||
Latest revision as of 07:31, 2 May 2022
Description
A high quality starch obtained from plaintain banana (Musa x paradisiaca). Banana starch grains are lenticular in shape and a little smaller than Potato starch. It forms a starch paste similar to Cornstarch.
Physical and Chemical Properties
- Starch content is about 25%;
- Granule size is 5-70 microns
- Gelatination temperature = 77.6°C
Resources and Citations
- L. A. Bello-Pérez et al, Morphological and Molecular Studies of Banana Starch, Food Science and Technology International, Vol. 11, No. 5, 367-372 (2005).