Study on Starch Gelatinization Behaviors and Digestibility of Green Bananas during Microwave Drying

• Published in: Shipin gongye ke-ji Vol. 43; no. 3; pp. 88 - 96
• Main Authors: Yayuan XU, Suqing SHEN, Dajing LI, Jiangfeng SONG, Lei FENG, Zhuqing DAI, Zhongyuan ZHANG, Yadong XIAO
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01-02-2022
• Subjects: digestibility; gelatinization degree; green bananas; microwave drying; starch
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021050060

This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility. Taking green banana slices as the research object, different microwave power densities were designed to study the changes of microwave drying characteristics, starch gelatinization behavior and digestion characteristics for green bananas. The results showed that microwave power densities and drying time of MD showed a significant effect on the starch gelatinization behavior and digestion characteristics in green bananas. When the moisture content of banana was higher than 45%, a high microwave power density and high moisture content could promote the starch gelatinization in green bananas. While the moisture content was reduced to below 45%, the moisture content and microwave power density had no significant effect (P>0.05) on the degree of starch gelatinization. When the microwave power density was at the range of