"The starch extracted from green bananas was subjected to chemical and physical studies and functional properties were also analysed. Yield amounted to a starch quality with characteristics similar to other banana species. Results revealed a lower tendency to starch retrogradation. It can be used in many areas (refrigerated products, soups, creams) and especially for sauces and jellies. The extraction of starch from Mysore bananas can therefore be an alternative technology for the development of food products," explained the technologists.
Source: Sabrina de Medeiros Fontes, Mônica Tejo Cavalcanti, Roberlúcia Araújo Candeia, Eveline Lopes Almeida, 'Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)', Aprile-Giugno 2017, Food Science and Technology, Campinas, 37(2): 224-231.