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- Jiang, Huanhuan, et al. Show all 8 Authors
- Food hydrocolloids 2017 v.72 pp. 219-227
- Musa; X-ray diffraction; amylose; bananas; chemical composition; chemical structure; digestion; flour; granules; hydrocolloids; in vitro digestibility; molecular weight; pectins; resistant starch
- ... In this study, the in vitro digestibility of flour and starch from green Musa Dwarf Red banana (MDR), Musa ABB Pisang Awak (MPA) and Musa AAA Cavendish (MC) were examined. The results showed that raw MC flour and MPA starch had the lowest digestion rates, whereas cooked MDR flour and starch had the highest resistant starch contents and cooked MPA starch had the highest slowly digestible starch con ...