Jamsari, Jamsari Physicochemical and Morphological Characteristics of Green Banana cv. Raja (Musa Paradisiaca cv. Raja) in West Sumatra. Pakistan Journal of Biological Science.
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Abstract
Background and Objective: Banana cv. Raja is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food. Materials and Methods: Starch and flour of banana cv. Raja was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA). Results: Banana cv. Raja starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium. Conclusion: The morphological and physicochemical starch characteristics of Banana cv. Raja and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively.
| Item Type: | Article |
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| Additional Information: | Arsip |
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Mr Jamsari J |
| Date Deposited: | 11 Mar 2022 03:59 |
| Last Modified: | 11 Mar 2022 03:59 |
| URI: | http://repo.unand.ac.id/id/eprint/46141 |
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