Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch ( L.).

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy.