Resumo

LUCAS, Juan Carlos; QUINTERO, Víctor Dumar  e  CARDENAS VALENCIA, Carlos Andrés. Characterization of flour and starch from guineo plantain AAAea (Musa sapientum L.). Acta Agron. [online]. 2013, vol.62, n.2, pp.83-96. ISSN 0120-2812.

This study consisted of obtaining guineo´s AAAea (Musa sapientum L.) flour and starch and its chemical, thermal, functional and morphological characterization, respectively. The results indicated a yield of 33.33% for flour and 3.61% for starch. The protein percentage for flour was 5.43% while for the starch was 2.17%, the analysis of soluble fiber to flour yielded a result of 19.85% and fat analysis in the starch was 4.11%. Thermal analysis shows that the flour stage of decomposition ranges from 141.33 °C to 388.30 °C where there is a weight loss of 55.85%. For the same starch sample stage is between 248 °C to 327 °C where weight loss is 74.15%. The gelatinization temperatures for flour and starch were 68 °C and 66.4 °C respectively, gelatinization enthalpies 2.38 J/g for flour and 6.06 J/g for starch. In the RVA analysis during the cooling period, the flour and starch had a good viscosity. Starch granules are irregularly shaped mostly although some have spherical or oval forms. Sizes range from 4.17 µm to 42.11 µm.

Palavras-chave : Chemical; thermal; functional and morphological characterizations; guineo; flour; starch.

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