Vol. 12, Issue 7 (2023)

Author(s):
Sweshika Munimanda and Jaspreet Kaur

Abstract:
Plantain starch has received recent attention due to its commercial potential and beneficial properties for human health. Today, it appears as a recent trade commodity and this starch has a wide range of commercial applications due to its unique properties. Some of the common commercial applications for plantain starch include: Food Industry includes Bakery Products where Plantain starch can be used in the production of bread, cakes, cookies, and other baked goods as a thickening and stabilizing agent. Confectionery, it is utilized in the manufacturing of sweets, candies, and jellies to provide texture and stability. Dairy Products in this the Plantain starch can be added to dairy products like yogurt, ice cream, and custards as a thickening and stabilizing agent. Sauces and Soups are also used to thicken and improve the texture of sauces, gravies, and soups. Meat Products, Plantain starch can be incorporated into meat products such as sausages and meatballs as a binder and texturizer. These are few examples of commercial applications of plantain starch. Its versatility, functional properties, and gluten-free nature make it suitable for a wide range of industries and products. Unripe banana starch is recommended as an ingredient to create several standardized formulations with improved health properties. Plantains are a tropical fruit crop that are widely consumed, both for the sheer volume produced and for meeting the calorie requirements of millions of people. ripe bananas are avoided by diabetics as they can influence blood sugar levels and boost the glycemic index, yet the same fruit when unripe can lower blood sugar levels and demonstrate its usefulness with its nutritional fibers and slowly digesting carbohydrates. Plantain has a high starch content (greater than 60%) when processed into starch. Starch can be used for a variety of things depending on its structural, physicochemical, and functional characteristics. The objective of this paper is to investigate the physicochemical composition, digestibility, and uses of plantain starch in the food and non-food industry.