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. 2020 Dec 21;6(12):e05789. doi: 10.1016/j.heliyon.2020.e05789

Table 2.

Thermal properties of URB, PRB and BS.

Sample Gelatinization temperature (°C)
 ΔH (J/g)
To Tp Tc
URB 75.0 ± 0.8a 78.1 ± 0.5a 81.8 ± 0.8a 10.3 ± 3.1a
PRB 74.3 ± 0.5a 77.7 ± 0.8a 81.3 ± 0.6a 13.4 ± 2.5a
BS 71.3 ± 0.7b 74.9 ± 0.6b 78.9 ± 1.0b 19.8 ± 4.3b

URB = unpeeled raw banana; PRB = peeled raw banana; BS = banana starch; To = onset temperature; Tp = peak temperature; Tc = conclusion temperature; ΔH = melting enthalpy.

Values are means of trilicate analysis (n = 3).