Effects of Different Drying Processes on the Physico-chemical and Functional Properties of Banana Resistance Starch

doi:10.7506/spkx1002-6630-200912001

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 31-34.doi: 10.7506/spkx1002-6630-200912001

Effects of Different Drying Processes on the Physico-chemical and Functional Properties of Banana Resistance Starch

DU Bing，CHENG Yan-feng，YANG Gong-ming*

(College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received:2008-05-26 Revised:2008-12-31 Online:2009-06-15 Published:2010-12-29
Contact: YANG Gong-ming* E-mail:ygm@scau.edu.cn
Supported by:
粤港关键领域重点突破项目(2008A024200004)；广东省科技计划项目(2007B020811001)

Abstract

Abstract:

This study aimed to compare effects of different drying processes such as hot air drying, extrusion drying, vacuum freeze drying and spray drying on retention rate, particle shape, crystal structure, iodine absorption curve, color, water absorption, water solubility of banana resistance starch. For retention and quality of banana resistance starch, vacuum freeze drying, low temperature hot air drying (50 ℃) and spray drying processes are superior to high temperature hot air drying (100 ℃). Moreover, extrusion drying caused the most obvious damage to banana resistance starch and its crystal structure, and the product color was also the deepest.

Key words: banana, resistance starch, retention rate, drying

CLC Number:

TS235. 1

DU Bing，CHENG Yan-feng，YANG Gong-ming*. Effects of Different Drying Processes on the Physico-chemical and Functional Properties of Banana Resistance Starch[J]. FOOD SCIENCE, 2009, 30(12): 31-34.

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Effects of Different Drying Processes on the Physico-chemical and Functional Properties of Banana Resistance Starch

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