Impact of Thermal Processing on Starch Structure in Green Plantain Flours

A 97.0 MB dataset from figshare, last updated on 2026-05-13, authored by Andres Felipe Londoño. It contains results from a study evaluating the effect of convective drying, extrusion, and refractance window drying on the physicochemical, structural, thermal, and functional properties of green plantain starch.

Use Cases

• Compare starch structural disruption based on processing methods like extrusion and refractance window drying.
• Analyze resistant starch retention in plantain flours subjected to different thermal treatments.
• Model the relationship between starch crystallinity and techno-functional properties such as solubility and wetting time.
• Evaluate the suitability of processing technologies for instant applications versus nutritional preservation.

Strengths

• Includes specific quantitative results, such as a 16.6% decrease in relative crystallinity from extrusion.
• Reports concrete functional property measurements, including solubility (70.16%) and wetting time (34.5 s) for extruded flour.
• Provides detailed resistant starch content values for different processing methods, ranging from 23.08 to 44.98 g/100 g d.w.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Data may reflect methodological bias inherent to the specific experimental setup described.

Provenance

Source

figshare

Collection Method

Experimental characterization using SEM, XRD, FTIR, DSC, TGA, techno-functional analysis, and in vitro RS quantification.

Freshness

Last updated 2026-05-13 00:35:17; freshness should be verified.