Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies

► Banana starch was more resistant to acetylation in relation to normal corn starch. ► Restricted swelling was present in acetylated banana starch. ► Degree substitution of acetylated starches influenced the rheological parameters. ► Native banana starch contains high amount of long chains of amylopectin in relation to normal corn starch.