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An enzymatic method for assessing the degree of gelatinisation in plantain (musa AAB) foods in situ

Paper ID Volume ID Publish Year Pages File Format Full-Text
19639 43114 2015 7 PDF Available
Title
An enzymatic method for assessing the degree of gelatinisation in plantain (musa AAB) foods in situ
Abstract

Gelatinisation temperature in excess moisture was determined on plantain starches and flours and the degree of starch gelatinisation in whole cooked foods was deduced. The gelatinisation temperature of plantain starch was determined using an enzymatic method (with confirmation from scanning electron microscopy). Starch gelatinisation temperature for plantain starch was observed at 75±1 °C n=3, while it was 80±1 °C, n=3, for starch in the flour. The enzymatic digestion method was then applied for the determination of the in vitro degree of starch digestion in ripe and unripe flours of plantain (in situ) at different treatment temperatures, and an attempt was made to deduce the equivalent treatment temperatures of cooked foods from the flours using three equations. One-way anova statistical analysis was used to determine the equation that gave the best fit, which was subsequently used to estimate values for the degree of starch gelatinisation in some cooked plantain foods. Treatment temperatures extrapolated from the equation of best fit ranged between 73.2±0.3–79.5±0.2 °C and 67.8±0.5–80.1±1.3 °C for ripe and unripe plantain foods respectively. Processing conditions are therefore important in preserving the nutritional quality of starch in plantain.

Keywords
Gelatinisation; Digestion; Plantain; In situ
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An enzymatic method for assessing the degree of gelatinisation in plantain (musa AAB) foods in situ
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 12, 1 December 2015, Pages 107–113
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us