Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

SAVLAK N., Türker B., Yeşilkanat N.

Food Chemistry, cilt.213, ss.180-186, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 213
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2016.06.064
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.180-186
  • Anahtar Kelimeler: Unripe banana flour, Particle size, Physical properties, Functional properties
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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; 0.56 g/100 g 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 501–700 μm 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 212 μm had the lowest rate of wettability (83.40 s). 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.