Extraction and rheological characterization of starch and pectin in ‘Pera’ (Musa ABB) banana fruits

Authors

  • Juan Esteban Bello-Lara Posgrado en Ciencias Biológico Agropecuarias - Universidad Autónoma de Nayarit.
  • Rosendo Balois-Morales Universidad Autónoma de Nayarit, Unidad de Tecnología de Alimentos. Ciudad de la cultura “Amado Nervo” s/n. C. P. 63155. Tepic, Nayarit, México
  • María Teresa Sumaya-Martínez Universidad Autónoma de Nayarit, Unidad de Tecnología de Alimentos. Ciudad de la cultura “Amado Nervo” s/n. C. P. 63155. Tepic, Nayarit, México
  • Porfirio Juárez-López Facultad de Ciencias Agropecuarias- Universidad Autónoma del Estado de Morelos. Avenida Universidad 1001, C. P. 62210. Cuernavaca, Morelos, México
  • Adriana Inés Rodríguez-Hernández Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias. Av. Universidad km 1. Rancho Universitario. C. P. 43600. Tulancingo, Hidalgo, México
  • Leticia Mónica Sánchez-Herrera Universidad Autónoma de Nayarit, Unidad de Tecnología de Alimentos. Ciudad de la cultura “Amado Nervo” s/n. C. P. 63155. Tepic, Nayarit, México
  • Edgar Iván Jiménez-Ruíz Universidad Autónoma de Nayarit, Unidad de Tecnología de Alimentos. Ciudad de la cultura “Amado Nervo” s/n. C. P. 63155. Tepic, Nayarit, México

DOI:

https://doi.org/10.29312/remexca.v0i8.1109

Keywords:

Musa ABB, tropical fruits, polysaccharides, rheology

Abstract

Rheology is fundamentally important in food production to understand the way in which a substance moves and behaves to be able to transport it and mix it during processing. The objective was to quantify the extraction and rheologically characterize starch and pectin of ‘Pera’ (Musa ABB) banana fruits. Per every 100 g of dried f lour of ‘Pera’ (Musa ABB) banana fruits extraction yields of 56.53% of starch and 9.73% of pectin were obtained. The rheological profile of the polysaccharides had a consistency index (Pa sn) of 0.0325 (starch) and 0.0140 (pectin) and flow indexes (n, dimensionless) of 0.7225 (starch) and 0.7800 (pectin). Both polysaccharides showed a non-Newtonian flow and pseudoplastic behavior. The ‘Pera’ (Musa ABB) banana fruits may represent an unconventional alternative source for extracting starch and pectin, and could be potentially used in the food industry as an ingredient or to produce edible coatings.

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Especial 8 (2014)

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Published

2018-04-17

How to Cite

Bello-Lara, Juan Esteban, Rosendo Balois-Morales, Sumaya-Martínez María Teresa, Juárez-López Porfirio, Rodríguez-Hernández Adriana Inés, Sánchez-Herrera Leticia Mónica, and Jiménez-Ruíz Edgar Iván. 2018. “Extraction and Rheological Characterization of Starch and Pectin in ‘Pera’ (Musa ABB) Banana Fruits”. Revista Mexicana De Ciencias Agrícolas, no. 8 (April). México, ME:1501-7. https://doi.org/10.29312/remexca.v0i8.1109.

Issue

No. 8 (2014): Especial

Section

Investigation notes

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