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Starch was isolated from unripe square banana (Musa balbisiana) fruit and its functional properties were determined. Square banana starch peak gelatinisation temperature was 79.8°C and the transition enthalpy was 17.3J/g. At 90°C, the solubility was 16.8%, the swelling power was 17.1g water/g starch and the water absorption capacity was 14.3g water/g starch. The paste properties were: temperature,...
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