Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan

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题名:	Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan
作者:	Li, Ming-Chang Chou, Chin-Fu Hsu, Shu-Chen Lin, Jen-Shinn
贡献者:	健康暨護理學院
关键词:	Unripe banana ripe banana resistant starch
日期:	2020-06
上传时间:	2020-08-12T05:53:44Z (UTC)
摘要:	Banana contains high levels of resistant starch (RSC), which resists digestion. Taiwan is a major producer of banana; however, little work has been reported on their specific characteristics. This study was conducted to investigate the characteristics and RSC of ripe and unripe Taiwanese bananas. The characteristics and RSC significantly differed between varieties and ripening stages. The hardness, L*, pH values, swelling power, total starch, and amylose contents of unripe bananas were significantly higher than ripe bananas, while the starch content depended on the variety and ripening stage. Therefore, Taiwanese bananas could be useful RS source for manufacturing functional foods.
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