Resumo

BELLO-LARA, Juan Esteban et al. Extraction and rheological characterization of starch and pectin in 'Pera' (Musa ABB) banana fruits. Rev. Mex. Cienc. Agríc [online]. 2014, vol.5, n.spe8, pp.1501-1507. ISSN 2007-0934.

Rheology is fundamentally important in food production to understand the way in which a substance moves and behaves to be able to transport it and mix it during processing. The objective was to quantify the extraction and rheologically characterize starch and pectin of Pera' (Musa ABB) banana fruits. Per every 100 g of dried flour of 'Pera' (Musa ABB) banana fruits extraction yields of 56.53% of starch and 9.73% of pectin were obtained. The rheological profile of the polysaccharides had a consistency index (Pa s n ) of 0.0325 (starch) and 0.0140 (pectin) and flow indexes (n, dimensionless) of 0.7225 (starch) and 0.7800 (pectin). Both polysaccharides showed a non-Newtonian flow and pseudoplastic behavior. The 'Pera' (Musa ABB) banana fruits may represent an unconventional alternative source for extracting starch and pectin, and could be potentially used in the food industry as an ingredient or to produce edible coatings.

Palavras-chave : Musa ABB; tropical fruits; polysaccharides; rheology.

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