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Differentiation between cooking bananas and dessert bananas. 2. Termal and functional characterization of cultivated colombian Musaceae (Musa sp.)

Dufour D., Gibert O., Giraldo A., Sanchez T., Reynes M., Pain J.P., Gonzalez A., Fernandez A., Diaz A.. 2009. Journal of Agricultural and Food Chemistry, 57 : p. 7870-7876.

DOI: 10.1021/jf900235a

The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8°C, thereby significantly differentiating dessert bananas (63.2°C) from nonplantain cooking bananas (65.7°C) from FHIA hybrids (66.6°C) and plantains (67.1°C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as R-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5°C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8°C) from cooking hybrids and plantains (75.8°C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.

Mots-clés : banane; banane plantain; musa (bananes); musa (plantains); colombie

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