Publications by authors named "Thayumanavan Shuprajhaa"
Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties.
Int J Biol Macromol
February 2024
Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties.
View Article and Find Full Text PDFInfluence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches.
Int J Biol Macromol
September 2023
Article Synopsis
- The study investigates the use of banana starch in food and pharmaceuticals and looks specifically at how different chemical modifications affect its properties.
- Five modification methods were tested: acid thinning, oxidation, sodium-trimetaphosphate, cross-linking phosphorylation, and hydroxypropylation, with CLP and HYP showing the best results in terms of resistant starch content and gel strength.
- The findings suggest that these modified starches have better techno-functional properties, such as lower glycemic index and improved prebiotic activity, making them suitable for various industrial applications.
Banana central core stem powder (CCSP) of seven varieties were studied to elucidate their functional, therapeutic properties and bioactiveprofiling.CCSP recorded whiteness index in the range of 75.80-80.
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