| Popis: |
lt;bgt;Background and Objective:lt;/bgt; Banana cv.lt;igt;Rajalt;/igt; is widely cultivated in West Sumatra, Indonesia. The physicochemical properties of starch and flour were investigated to determine their functional food prospects in industrial food.lt;bgt;Materials and Methods:lt;/bgt; Starch and flour of banana cv.lt;igt;Rajalt;/igt; was characterized using proximate analysis, Scanning Electron Microscopy (SEM), X-Ray Diffraction (XRD), Fourier-Transform Infrared (FT-IR), X-Ray Fluorescence (XRF) and Rapid Visco-Analyzer (RVA).lt;bgt;Results:lt;/bgt; Banana cv.lt;igt;Rajalt;/igt; starch contains 40.73% starch, 17.49% amylose, 55.5% water, 0.66% ash, 0.83% protein and 0.18% fat. The size of the granules is ranging from 20-30 μm in irregular and ellipsoidal-truncated shapes. The structure of crystallinity belongs to the type B while the gelatinization temperature is 74.9°C. Furthermore, the starch composed of 41.06% potassium, 12.85% phosphorus, 12.74% iron, 9.4% calcium and 7.5% magnesium.lt;bgt;Conclusion:lt;/bgt; The morphological and physicochemical starch characteristics of Banana cv.lt;igt;Rajalt;/igt; and has similar characteristics with its flour. Meanwhile the swelling power and the solubility value of the flour were higher than the starch. The gelatinization temperatures of starch and flour were 74.9 and 73.4°C, respectively. |
