MODIFIED REJECTION BANANA STARCH: CHARACTERIZATION AND POTENTIAL FOOD APPLICATION

José Zacarías Basurto Rendón; Zoila Eliana Zambrano Ochoa; Pablo Israel Gavilanes López

doi:10.31413/nat.v14i3.21217

Autores/as

José Zacarías Basurto Rendón jose.basurto3418@utc.edu.ec
Universidad Técnica de Cotopaxi, Lacatunga, Ecuador. https://orcid.org/0009-0007-2039-9484
Zoila Eliana Zambrano Ochoa zoila.zambrano@utc.edu.ec
Universidad Técnica de Cotopaxi, Lacatunga, Ecuador. https://orcid.org/0000-0001-5869-8438
Pablo Israel Gavilanes López pgavilanes@espam.edu.ec
Manuel Félix López Polytechnic School of Agricultural Sciences of Manabí, Calceta, Ecuador. https://orcid.org/0000-0002-6133-1247

DOI:

https://doi.org/10.31413/nat.v14i3.21217

Palabras clave:

banana starch, heat-moisture treatment, modification, physicochemical properties, food applications.

Resumen

Postharvest losses of green bananas represent an underexploited source of starch with functional potential. The objective of this research was to extract starch from rejected green bananas, modify it using heat-moisture treatment HMT, annealing ANN, and pregelatinization PGS, characterize the resulting physicochemical and functional properties, and evaluate its performance as a fat substitute in a low-fat Frankfurter-type sausage. Pregelatinized starch showed the highest water absorption capacity (2.84 g/g) and a high amylose content (28.8%), while annealed starch exhibited the lowest water solubility (8.08%). Incorporation of pregelatinized banana starch into the sausage formulation showed favorable technological performance. Correlation analysis between instrumental texture measurements and sensory evaluation identified the 40% fat-replacement formulation as the most balanced in terms of sensory acceptance and textural properties. These findings confirm the potential of rejected bananas as a source of high-value functional ingredients, contributing to agroindustrial sustainability and offering viable technological alternatives for the development of reformulated, healthier meat products.

Keywords: rejected banana starch; physical starch modification; functional properties; fat replacement; meat products.

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