pH Affects Properties of Green Banana Starch

Abstract

The effect of pH on the pasting properties and swelling power of V-2390 and Montecristo green bananas (Musa acuminata x M. balbisiana AAB) cultivars was studied. Initial viscosity of starch slurries acidified at different pH levels with citric acid varied from 78° to 84° C. At pH 2.50 and 3.00 the starch gel lost much of its properties while being cooked at 95°C. However, at pH suitable for canning as acidified food (3.50 to 4.50) banana starch showed sufficient strength to maintain shape and texture as influenced by the starch. Starch was also relatively stable while submitted to prolonged periods of heating and when cooled and maintained at temperatures at which it might be regularly used. Swelling power increased as temperature increased, but was somewhat low for both cultivars. Banana starch granules were irregular in shape and size.