| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603049 | Carbohydrate Polymers | 2012 | 7 Pages |
Abstract
⺠Cooked banana starch had a significant fraction of slowly digestible starch. ⺠Banana starch has unique pasting properties behaving like a cross-linked starch. ⺠Banana amylopectin has a significantly different structure from corn or potato amylopectin. ⺠Retrogradation studies support that banana amylopectin retrogrades at a faster rate. ⺠Banana starch is unique both nutritionally and functionally.
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Authors
Pingyi Zhang, Bruce R. Hamaker,