| dc.description.abstract | The study of partial characterization of chemically modified banana tuber starch
(cross-linking and esterification) has been done. The result showed that the main characters
of banana tuber starch are oval-shaped granule, low HCN, reducible water content down to
6%, paste like texture, and good film properties. This makes the starch of banana tuber
appropriate as food ingredients. The shapes of banana tuber starches are usually oval and
stems. This fact differentiates banana tuber starches with most of starches of tuber granules
which are round. Therefore, this singles out the starch of banana tuber as an object of
unique and worth of a further studied. The starch of banana tuber has the potency to be
developed as precursor or substrate to produce a certain food additives. The process of
esterification made starch of banana tuber easier to form gel beside its high viscosities,
swelling power and capacity to bond water. Meanwhile, the cross-linking modification can
reduce the swelling power and capacity to bond water. The treatment improved viscosity and
the geling properties. However, these two modifications techniques are likely to reduce the
degree of strach color. | en_US |
