文献类型：期刊文献

英文题名：Ultrasound-assisted annealing treatment to improve physicochemical and digestive properties of banana flour

作者：Keeratiburana, Thewika Siangwengwang, Nattika Somphunga, Wipha Fu, Tian Blennow, Andreas

第一作者：Keeratiburana, Thewika

通信作者：Keeratiburana, T[1];Blennow, A[2]

机构：[1]Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand;[2]Univ Copenhagen, Fac Sci, Dept Plant & Environm Sci, DK-1871 Frederiksberg C, Denmark;[3]Buriram Rajabhat Univ, Fac Sci, Dept Food Innovat & Proc, Buriram, Thailand;[4]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Peoples R China

第一机构：Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand

通信机构：corresponding author), Suranaree Univ Technol, Inst Agr Technol, Sch Food Technol, Nakhon Ratchasima 30000, Thailand;corresponding author), Univ Copenhagen, Fac Sci, Dept Plant & Environm Sci, DK-1871 Frederiksberg C, Denmark.

年份：2024

外文期刊名：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

收录：;Scopus(收录号：2-s2.0-85189806698);WOS:【SCI-EXPANDED(收录号:WOS:001195077600001)】；

基金：This work was supported by Suranaree University of Technology (SUT), Thailand. The authors would like to acknowledge Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, Thailand for the WAXS experiment.

语种：英文

外文关键词：banana flour; ultrasound; annealing treatment; starch modification; starch digestibility

摘要：BACKGROUNDBanana flour can provide a solution to people with gluten intolerance, as it is gluten-free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US-ANN) to enhance the physicochemical and digestive properties.RESULTSUS led to exposed granular surfaces and damaged non-starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US-ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US-ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US-ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%).CONCLUSIONSUS prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. (c) 2024 Society of Chemical Industry.