Some Structural, Physicochemical and Functional Studies of Banana Starches Isolated from two Varieties Growing in Guerrero, México

Two varieties of green fruit banana growing in Guerrero State México, were used for starch isolation. Starch yields from the bananas varieties “macho” and “criollo” were 43.8% and 11.8%, respectively. Thermal transition temperatures assessed by differential scanning calorimetry (DSC) were higher for... View More