Plain Language Summary
Intending to improve the properties of banana starch, this study has reported the effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR) on the functional properties, pasting properties, and digestibility of starch components of banana flour. HMT and ANN increased the relative crystallinity, but DR decreased it. HMT and DR altered the XRD patterns, while ANN did not cause any change. These effects proved that the properties of starch could be improved for its application in the food industry. In future studies, the parameters of the treatment may be optimized to enhance the value of banana starch further.
There are limitations in native starch application because of its poor thermal, shear, and acid stability, as well as the high rate and extent of retrogradation during storage. In order to enhance such properties, physical modification is preferred rather than chemical or enzymatic modification due to the absence of residues of any chemical reagents. Apart from the conflicting conclusions drawn by past reviews, a detailed study comparing different thermal treatment effects on banana flour properties has not been reported. Hence, it is necessary to examine the effects of the three commonly applied thermal modifications, i.e., HMT, ANN and DR in a simultaneous study. The outcome of this study sets a clear direction for the food industry on improving the properties of banana starch.
The SDG Impact
Although the consumption of banana flour is much lower than that of wheat flour, the global consumption of banana flour is forecast to surpass 400,000 MT by the end of 2027 (Source: Future Market Insights). Looking at the growing market demand, it is important to explore ways to improve the properties of banana flour. Aligned with the UN’s target to achieve the sustainable management and efficient use of natural resources by 2030, the output of this study shows high potential in realizing the Goal 12: Responsible Consumption and Production of UN’s Sustainable Development Goals (SDG).