Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour

The physicochemical and thermal properties of whole green banana flour obtained from oven air-drying (ODF) at three temperatures (50, 80 and 110 °C) and freeze-drying (FDF) were compared to wheat flour (WF). Lightness and yellowness were negatively affected by the temperature increment. The FDF samp...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of biological macromolecules 2019-06, Vol.130, p.938-946
Hauptverfasser: Khoozani, Amir Amini, Bekhit, Alaa El-Din Ahmed, Birch, John
Format: Artikel
Sprache:eng
Schlagworte:
Banana
Drying
Physicochemical properties
Resistant starch
Thermal properties
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The physicochemical and thermal properties of whole green banana flour obtained from oven air-drying (ODF) at three temperatures (50, 80 and 110 °C) and freeze-drying (FDF) were compared to wheat flour (WF). Lightness and yellowness were negatively affected by the temperature increment. The FDF samples exhibited higher a* and L* values and had the closest browning index to WF (P-value 
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2019.03.010