Effects of growth seasons and maturity stages on the processing properties of starch isolated from ‘Dwarf Cavendish’ banana

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This study investigated the impacts of growth seasons and maturity stages on the processing properties of starch isolated from 'Dwarf Cavendish' banana. The analysis revealed that seasonal variations and maturity stages had significant impacts on the characteristics of the starch. Summer banana starch (SBS) demonstrated a more ordered structure, enhanced thermal stability, higher viscosity, and increased content of resistant starch (RS) compared to winter banana starch (WBS). Moreover, several parameters of starch significantly increased during the maturity stage progressed from 60 to 90 %. Specifically, the relative crystallinity rose from 27.50 to 32.13 % in SBS and from 17.05 to 22.19 % in WBS. The peak viscosity increased from 5064 to 5354 cP in SBS and from 4992 to 5086 cP in WBS. Additionally, RS content increased from 85.20 to 90.71 % in SBS and from 80.55 to 86.99 % in WBS. Principal component analysis showed that SBS at 90 % maturity exhibited high thermal stability, viscosity, and RS content, positioning it as a multifunctional source suitable for starch-derived food products. This research presented an understanding of the variations in properties of banana starches during different growth seasons and maturity stages, providing valuable insights for their application in food products.

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