Department of Food Technology, Mata Gujri College Fatehgarh Sahib, Punjab, India.
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India.
Int J Biol Macromol. 2020 Dec 15;165(Pt B):2096-2102. doi: 10.1016/j.ijbiomac.2020.10.058. Epub 2020 Oct 16.
Banana starch has drawn considerable attention these days owe to its commercial competitive potential and functional features in terms of human well being. Nowadays it emerges as a recent trade commodity with a broad range of suitability to many commercial aspects except its restricted exploitation by food industries only. As an additive, starch from unripe banana is the advocated target to derive many of standardized formulation with enhanced health attributes. Adopted modifications tactics in them to resistant starch form impart slow digestibility rate and limited rise in blood glycemic index. Besides, a vast range of rheological behavior and hydrothermal variations add extensive feasibility to formulation parameters. Banana starch is an according mean to exhibit gelatinization and retrogradation shift behavior on heating (cooking, baking, roasting, stewing and frying) as a result of which; organoleptic, physicochemical, nutritional, and digestive features are depends. This review presented all these above stated terms in a comparative means for banana starch behavior and modification possibilities as functional resources.
近年来，由于香蕉淀粉在商业上具有竞争潜力和对人类健康的功能特性，引起了相当大的关注。如今，它作为一种新兴的贸易商品出现，除了食品工业的有限开发外，它在许多商业方面都具有广泛的适用性。作为一种添加剂，生香蕉淀粉是一种很有前途的目标，可以从中提取许多具有增强健康属性的标准化配方。采用改性策略将其转化为抗性淀粉，可降低消化率和血糖指数的升高。此外，广泛的流变行为和水热变化为配方参数增加了广泛的可行性。香蕉淀粉是一种在加热（烹饪、烘焙、烘烤、炖煮和油炸）过程中表现出凝胶化和回生转变行为的手段，因此，它的感官、物理化学、营养和消化特性都取决于此。本综述以比较的方式介绍了上述所有关于香蕉淀粉行为和改性可能性的术语，将其作为功能性资源。
