Effect of pregelatinization processes on functional properties of banana flour | อิทธิพลของกระบวนการพรีเจลาทิไนซ์ที่มีต่อคุณสมบัติเชิงหน้าที่ของแป้งกล้วย
2009
Nopmanee Kananurux(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Masubon Thongngam(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Objective of this research was to investigate the changes of banana flour properties, which modified by different pregelatinization processes. In this research,)Nam Wa* banana flour was modified by using a drum dryer and a spray dryer. The morphology, water retention capacity, pasting properties, X-ray diffraction pattern and freeze-thaw stability of banana flour were investigated. The starch granules of banana flour (NWF) had irregular and oval (shell-like) shape, while, those of drum dried flour (DNWF) lost their granular structure and birefringence. However, the starch granules of spray dried flour (SNWF) remained intact but their sizes were slightly bigger. The crystallinity pattern of NWF and SNWF, observed by X-ray diffraction, was B-type, while, intensity of DNWF disappeared due to its crystallinity loss. The water retention capacity of DNWF and SNWF was increased compared to NWF. After modifications, peak viscosity, final viscosity and set back of DNWF and SNWF were decreased. However, when modified by using a spray dryer, the pasting temperature was increased. The results also showed that even the number of freeze-thaw cycles increased, the amount of excluded water of DNWF and SNWF was still lower than that of NWF.
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