Some Engineering Properties of Composite Corn‐Banana Custard Flour

Some Engineering Properties of Composite Corn‐Banana Custard Flour

Engineering properties of composite corn‐banana custard flour (CF) products developed by incorporating native, heat‐moisture treated or annealed banana starch (BS) as a percentage (15, 25 or 35%) of the composite were determined. Morphological study showed bigger oval BS granules occupying void spac...

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Veröffentlicht in:Journal of food process engineering 2017-06, Vol.40 (3), p.np-n/a
Hauptverfasser: Alimi, B.A., Sibomana, M.S., Workneh, T.S., Oke, M.O.
Format: Magazinearticle
Sprache:eng
Schlagworte:
Bananas
Energy consumption
Flour
Granular materials
Granules
Health
Heart diseases
Musa
Starches
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Zusammenfassung:Engineering properties of composite corn‐banana custard flour (CF) products developed by incorporating native, heat‐moisture treated or annealed banana starch (BS) as a percentage (15, 25 or 35%) of the composite were determined. Morphological study showed bigger oval BS granules occupying void spaces in the matrix resulting in more compact composite CF structure and in turn, higher bulk density with increasing level of BS inclusion. Experimental variables had marked effect on the pasting properties of the CF samples. Incorporation of BS led to significant (P 
ISSN:0145-8876
1745-4530
DOI:10.1111/jfpe.12444