Optimization of pre-gelatinization conditions of unripe local banana starch (Musa balbisiana var.) using response surface methodology (RSM)

Green or unripe banana is the newly potential low cost sources for starch, but its native state demonstrated some limitations in the application in food industries. These limitations can be overcome by modification and one of the modification methods that is non- laborious and inexpensive is the pre-gelatinization method. The aim of this research was to discover the optimum conditions for the pre-gelatinization method. Starch extracted from the unripe banana (maturity stage 2) was modified and...