Structural, rheological and in-vitro digestibility properties of composite corn-banana custard paste.

Abstract

This study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, non-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component.