PROPIEDADES QUÍMICAS Y FUNCIONALES DEL ALMIDÓN MODIFICADO DE PLÁTANO Musa paradisiaca L. (VAR. MACHO) CHEMICAL AND FUNCTIONAL PROPERTIES OF MODIFIED STARCH FROM BANANA Musa paradisiaca L. (VAR. MACHO)

Starch from banana (Musa paradisiaca L., var. Macho) was modified by acetylation and an alcoholic-alkaline treatment in order to evaluate its chemical composition and some of its functional properties, using corn starch as a control, to suggest its possible use in food preparation. The results showed that the granular cold-water soluble (GCWS) starches prepared with 40% and 60% of ethanol at 25 o C had the lowest solubility in cold water, suggesting that the temperature has an important role in the modification process. Modified starches had smaller tendency to the retrogradation, measured as percentage of transmittance. Water absorption capacity (swelling) and solubility increased with the modifications; also, the stability to the freeze-thaw process improved with these treatments. Conversely, starch from acetylated corn showed a poorer stability to the freeze-thaw process compared with non modified samples. The apparent viscosity of the modified starches was bigger than that of its native starches. According to these results, the modified starches could be used as additives in frozen desserts and as thickeners in soups.

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