Which ingredient can be used as a binding agent for molding mashed banana into a particular shape?


Corn (Maize) starch can be added into our client’s finished product to evaluate the outcome. It is widely used as a binding and gelling agent in the food industry. Corn starch contains amylopectin and amylose which contribute to these properties. The viscosity of corn starch is higher compared to rice starch and wheat starch (Olayemi et al., 2008).



Olayemi, O. J., Oyi, A. R. & Allagh, T. S. (2008). Comparative Evaluation of Maize, Rice and Wheat Starch powders as pharmaceutical excipients. Nigerian Journal of Pharmaceutical Sciences, 7(1), 131-138.

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