Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour
2016
Savlak, Nazlı | Türker, Burcu | Yeşilkanat, Nazlıcan
The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56g/100g malic acid, total solids; 27.42%) which was supplied from Gazipaşa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212–315, 316–500 and 501–700μm were characterized for their physical, functional and antioxidant properties. Particle size significantly effected color, water absorbtion index and wettability. L∗ value decreased, a∗ and b∗ values decreased by increasing particle size (r2=−0.94, r2=0.72, r2=0.73 respectively). Particles under 212μm had the lowest rate of wettability (83.40s). A negative correlation between particle size and wettability (r2=−0.75) and positive correlation between particle size and water absorption index (r2=0.94) was observed.
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