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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).