## 3 Results and Discussion
### Pasting Properties  
The pasting property parameters, including pasting viscosity and temperature, exhibited differences among the 16 BRS flours from the three genome groups (Table 5). As the temperature rose, the granules underwent swelling and reached a point where they collided with one another, coupled with an increase in the viscosity of the samples. A similar initial gelatinization temperature (A) was observed among the 16 BRS samples, ranging between 72.7-79.4 \({}^{\circ}\)C. Meishi 2 (AAB) had a high A (75.7 \({}^{\circ}\)C), needing a higher temperature for pasting. The process of increasing viscosity continued until the peak viscosity (B) was reached, which reflected the swelling of the starch particles, and the higher peak viscosity also indicated that the starch paste had a greater viscosity [45]. The starch granules swelled to the maximum volume and then ruptured, resulting in a moderate decline until the viscosity reached its lowest point (D), which reflected the ability to resist shear-ruptturing. Following the decline in temperature, the water molecules surrounded by amylose and amylopectin became less robust, resulting in an increase in viscosity. The final viscosity (F) reflected the hardness of the starch glue at room temperature. During gelatinization, Tigua (AAB) had the highest B (328 BU), C (315 BU), D (267 BU), E (360 BU), and F (358 BU), while Maiden (AAB) had the lowest B (62 BU), C (60 BU), D (57 BU), E (68 BU), and F \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample** & **T\({}_{\text{o}}\) (\({}^{\circ}\)C)** & **T\({}_{\text{p}}\) (\({}^{\circ}\)C)** & **T\({}_{\text{c}}\) (\({}^{\circ}\)C)** & **\(\Delta\)T (\({}^{\circ}\)C) (\(\text{Tc}-\text{T}_{\text{o}}\))** \\ \hline Saba & 54.5 \(\pm\) 16.1 & 71.7 \(\pm\) 13.4 & 76.7 \(\pm\) 11.5 & 22.2 \(\pm\) 16.2 \\ Guangfen 1 & 61.8 \(\pm\) 9.7 & 79.8 \(\pm\) 2.1 & 84.2 \(\pm\) 2.1 & 22.4 \(\pm\) 8.0 \\ Jinfen 1 & 61.5 \(\pm\) 11.6 & 81.8 \(\pm\) 0.6 & 85.4 \(\pm\) 1.1 & 30.0 \(\pm\) 12.7 \\ Yuejiao 1 & 56.6 \(\pm\) 17.8 & 78.6 \(\pm\) 5.3 & 83.9 \(\pm\) 5.2 & 27.2 \(\pm\) 13.3 \\ Maiden & 59.9 \(\pm\) 1.3 & 73.5 \(\pm\) 1.6 & 77.1 \(\pm\) 1.6 & 17.1 \(\pm\) 2.8 \\ Meishi 1 & 59.6 \(\pm\) 17.8 & 76.1 \(\pm\) 6.0 & 82.1 \(\pm\) 6.1 & 22.5 \(\pm\) 12.3 \\ Meishi 2 & 66.3 \(\pm\) 10.5 & 81.1 \(\pm\) 2.6 & 86.8 \(\pm\) 2.4 & 20.5 \(\pm\) 8.2 \\ Poingo & 58.2 \(\pm\) 8.1 & 76.0 \(\pm\) 2.6 & 81.7 \(\pm\) 2.0 & 23.5 \(\pm\) 7.3 \\ Tigua & 48.1 \(\pm\) 8.6 & 78.2 \(\pm\) 0.8 & 81.7 \(\pm\) 0.7 & 33.6 \(\pm\) 9.1 \\ Yuejiao 2 & 48.4 \(\pm\) 9.0 & 78.8 \(\pm\) 3.8 & 79.7 \(\pm\) 7.8 & 31.4 \(\pm\) 8.7 \\ Inagara & 53.5 \(\pm\) 4.3 & 80.5 \(\pm\) 5.0 & 84.6 \(\pm\) 4.5 & 31.1 \(\pm\) 2.2 \\ Mpotogoma & 64.1 \(\pm\) 14.3 & 72.2 \(\pm\) 13.2 & 85.6 \(\pm\) 3.5 & 21.4 \(\pm\) 10.9 \\ Kazirakwe & 68.6 \(\pm\) 2.6 & 76.1 \(\pm\) 0.9 & 80.5 \(\pm\) 0.8 & 11.9 \(\pm\) 3.1 \\ Zhongjiao 8 & 49.9 \(\pm\) 1.7 & 75.6 \(\pm\) 4.7 & 81.9 \(\pm\) 5.1 & 32.1 \(\pm\) 6.2 \\ GN 60A & 56.7 \(\pm\) 7.5 & 82.4 \(\pm\) 4.4 & 87.0 \(\pm\) 3.3 & 30.4 \(\pm\) 4.2 \\ Hongjiao 1 & 58.5 \(\pm\) 9.9 & 73.6 \(\pm\) 1.6 & 79.0 \(\pm\) 1.9 & 20.5 \(\pm\) 8.3 \\ \hline \hline \end{tabular} Data expressed as the mean and standard deviation. There is a non-significant difference among means in each column. T\({}_{\text{o}}\): onset temperature; T\({}_{\text{p}}\): peak temperature; T\({}_{\text{c}}\): conclusion temperature; \(\Delta\)T: gelatinization temperature range.  
\end{table} 
Table 4: Differential scanning calorimetry analysis of BRS from 16 banana cultivars. (71 BU). It was postulated that the same genome BRS samples exhibited a variation in starch components, which led to different thermal and pasting properties. The breakdown (B-D) reflected the stability of the starch particles during heating. The starch structures tended to be unstable at a higher breakdown [46], since granule structures became loose during the pasting process. The lowest B-D was in Maiden (AAB), which was inferred to exhibit the most stability among all the samples.