THE PARTIAL CHARATERS OF CHEMICALLY MODIFIED BANANA HUMP STARCH

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.