Resistant starch III from culled banana and its functional properties in fish oil emulsion

Resistant starch from culled banana was produced by lintnerization (acid hydrolysis) and lintnerization prior to autoclaving of obtained starch. The functional properties and bioactivity were evaluated. Oxidative stability and sensory properties of fish oil emulsions produced with soy protein isolate (SPI) and mixtures of SPI with culled banana resistant starch (CBRS) or Hylon VII were evaluated. There was no significant difference (p < 0.05) in resistant and non resistant starch contents among native and different concentration of Lintnerized culled banana starch (CBS). Amylose content was decreased after lintnerization but increased in lintnerized-autoclaved CBS. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of CO stretch. Rapid visco-analyser (RVA) viscosity values had reduced significantly with increasing the concentration of acid level. Maximum peak viscosity, trough, final viscosity, setback viscosity and peak time were found in native- autoclaved CBS. Swelling power had reduced by lintnerization and further reduced during lintnerization followed by autoclaving. Solubility had augmented drastically in lintnerized CBS ranging from 46.62 to 72.05% but only slight reduction in lintnerized-autoclaved starch than their only lintnerized counterparts. Emulsion made by the mixture of SPI, CBRS and 5% fish oil was the most stable among all emulsions as it produced lowest amount of peroxide value and anisidine value and scored minimum fishy odour intensity initially and throughout the storage period.