Caracterización morfológica y contenido de almidón resistente y disponible en bananos (Musa sapientum) exportables del Ecuador

Abstract

Introduction: The research was fundamental objective, the morphological characterization of native starch banana (Musa sapientum), resistant starch content (AR) and available (AD), the export banana varieties: Cavendish (AC), Filipino (AF), Orito (AO) and Valery (AV). Material and Methods: Size and shape of the starch granule was determined by scanning electron microscopy. The quantification of AR by measuring its non-hydrolyzed fraction after an attack by pepsin, and for the fraction of AD pancreatic amylase attack on the non-hydrolyzed fraction. The absorbance of the two solutions of AR and AD to 510nm against the reagent blank was measured. Results: The size of the starch granules: AF, AV and AC were on average 28μm and the AO, of approximately 35μm. The predominant form was the oval ball. The contents of AR and AD ranged from 49 to 58.5% and from 41 to 50% respectively. Conclusions: The resistant starch, fiber and analogue useful in human nutrition, appeared in important values in samples of different varieties of exportable bananas from Ecuador, about 54%. According to the results, the banana starch varieties analized, can be incorporated into food processing demanding functional characteristics, mainly because of its high content of resistant starch.