Abstract:
In this study, blanched and pregelatinized of widely accessible banana types in Sri Lanka
are investigated for their resistant starch's functional characteristics and approximate
composition. The aim of the project is to provide is to provide useful information about
the nutritional and functional variations resulting from blanching and pregelatinizing
process. Kandula, Red, Sugar, Ambul, Parakum, Millawa suwadal and Cavendish were
among the seven banana types that were selected for investigation.
The following parameters were measured using proximate analysis: pH, total soluble
solids, total acidity, crude protein levels, and moisture and ash contents. The functional
parameters that were evaluated were bulk density, solubility, foaming, emulsion,
swelling, water and oil absorption capacities, and bulk density. The findings indicated
that there were significant variations in the functional characteristics and proximate
composition of several banana types and processing techniques.
The results demonstrate the possibility for incorporating banana flour of various types
and processing techniQues as food ingredients in processed foods, hence advancing the
creation of functional food products. The purpose of this research is to benefit the
manufacturing company and its stockholders financially while also advancing our
understanding of the nutritional and functional qualities of products derived from
bananas.
