EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR EFECTO DEL COCIMIENTO, ANILLADO Y ALMACENAMIENTO EN LA DIGESTIBILIDAD Y LAS CARACTERÍSTICAS FISICOQUÍMICAS DE HARINA DE PLÁTANO VERDE

@inproceedings{Whitaker2014EFFECTOC,
  title={EFFECT OF COOKING, ANNEALING AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR EFECTO DEL COCIMIENTO, ANILLADO Y ALMACENAMIENTO EN LA DIGESTIBILIDAD Y LAS CARACTERÍSTICAS FISICOQUÍMICAS DE HARINA DE PLÁTANO VERDE},
  author={Stephen Whitaker},
  year={2014}
}
The effect of cooking (C) unripe banana fruits at different times (5, 15 and 25 min), followed by annealing (ANN) and annealing + storage (ANN+S) were evaluated. Cooking of unripe banana fruit for longer times (15 and 25 min) decreases the RS content, but increases the SDS fraction. Granular aggregates were produced, which could be formed by partially gelatinized granules. ANN and ANN+S increased the RS content, while the SDS value did not change. The pasting behaviour of ANN and ANN+S showed… CONTINUE READING

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