Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste

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dc.contributor.authorAlimi, Buliyaminu
dc.contributor.authorWorkneh, Tilahun
dc.contributor.authorOyeyinka, Samson
dc.date.accessioned2018-06-01T11:05:04Z
dc.date.available2018-06-01T11:05:04Z
dc.date.issued2017-01-09
dc.description.abstractThis study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, non-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/324
dc.language.isoenen_US
dc.publisherPublished by Elsevier for Journal of the Swiss Society of Food Science and Technologyen_US
dc.subjectBanana starch;en_US
dc.subjectCustard paste;en_US
dc.subjectIn-vitro digestibility;en_US
dc.subjectRheology;en_US
dc.subjectBreakfast cerealen_US
dc.titleStructural, rheological and in-vitro digestibility properties of composite corn-banana starch custard pasteen_US
dc.typeArticleen_US

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