Difference between revisions of "Banana starch"
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* External source or communication Comment: 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). | * External source or communication Comment: 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). | ||
Revision as of 12:59, 29 April 2016
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 corn starch.
Other Properties
Starch content is about 25%; Granule size is 5-70 microns
Gelatination temperature = 77.6°C
Additional Images
Banana starch
Sources Checked for Data in Record
- External source or communication Comment: 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).