Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour
,
&
*
Article Sidebar
Main Article Content
Tóm tắt
This work was conducted to evaluate the effect of drying methods on the nutritional values and physicochemical properties of unpeeled banana flour. Proximate, amylose content, phenolic compound, resistant starch, total dietary fibre, functional properties, pasting properties, and thermal properties of dried banana flour samples were evaluated. Three different drying methods of whole banana with the intact peel were studied including 1) hot-air unpeeled flour (HAU) (dried at 60oC for2 h in hot-air chamber), 2) microwave-vacuum unpeeled flour (MVU) (36,000 W under vacuum -600 mmHg for 15 min in a pilot microwave-vacuum dryer), and 3) infrared unpeeled flour (IRU) (600 W for 15min in infrared channel dryer). The HAU and MVU showed the highest yield. Drying methods did not affect the compositions of the flour but significantly affected the total dietary fibre, resistant starch, amylose content and phenolic compound of the flour. Among samples, HAU contained the highest nutritional values with outstanding functional properties and pasting properties. The unpeeled banana flour can be utilized in various food products such as noodle, bakeries, snack or used as functional ingredients for nutritional purposes.
Article Details
Tài liệu tham khảo
Adu, B., & Otten, L. (1996). Effect of increasing hygroscopicity on the microwave heating of solid foods. Journal of Food Engineering 27(1), 35-44. https://doi.org/10.1016/0260-8774(94)00079-O
Alcazar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology 35(2), 215-236. https://doi.org/10.1590/1678-457X.6749
Almeida, M. R., Alves, R. S., Nascimbem, L. B. L. R., Stephani, R., Poppi, R. J., & Oliveira, L. F. C. d. (2010). Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis. Analytical and Bioanalytical Chemistry 397, 2693-2701. https://doi.org/10.1007/s00216-010-3566-2
Anjum, S., Sundaram, S., & Rai, G. K. (2014). Nutraceutical application and value addition of banana (Musa paradisica L. Variety, “Bhusawal Keli”) peel: A review. International Journal of Pharmacy and Pharmaceutical Sciences 6(10), 81-85.
Aprianita, A., Vasiljevic, T., Bannikova, A., & Kasapis, S. (2014). Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots. Food Science and Technology 51(2), 3669-3679. https://doi.org/10.1007/s13197-012-0915-5
Arisa, N. U., Adelekan, A. O., Alamu, A. E., & Ogunfowora, E. J. (2013). The effect of pretreatment of plantain (Musa Parasidiaca) flour on the pasting and sensory characteristics of biscuit. International Journal of Food and Nutrition Science 2(1), 10-24.
Bhattacharya, M., Zee, S. Y., & Corke, H. (1999). Physicochemical properties related to quality of rice noodles. Cereal Chemistry 76(6), 861-867. https://doi.org/10.1094/CCHEM.1999.76.6.861
Chung, H. J., Liu, Q., Lee, L., & Wei, D. (2011). Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents. Food Hydrocolloid 25(5), 968-975. https://doi.org/10.1016/j.foodhyd.2010.09.011
Drouzas, A. E., Tsami, E., & Aravacos, G. D. (1999). Microwave/vacuum drying of model fruit gels. Journal of Food Engineering 39(2), 117-122. https://doi.org/10.1016/S0260-8774(98)00133-2
Emaga, T. H., Andrianaivo, R. H., Wathelet, B., Tchango, J. T., & Paquot, M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry 103(2), 590-600. https://doi.org/10.1016/j.foodchem.2006.09.006
Falade, K. O., & Christopher, A. S. (2015). Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloid 44, 478-490. https://doi.org/10.1016/j.foodhyd.2014.10.005
Feng, H., & Tang, J. (1998). Microwave finish drying of diced apples in a spouted bed. Journal of Food Science 63(4), 679-683. https://doi.org/10.1111/j.1365-2621.1998.tb15811.x
Hsu, R. J. C., Lu, S., Chang, Y. H., & Chiang, W. (2015). Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content. Journal of Cereal Science 61, 1-7. https://doi.org/10.1016/j.jcs.2014.03.002
Jamal, S., Qazi, I. M., & Ahmed, I. (2016). Comparative studies on flour proximate compositions and functional properties of selected Pakistani rice varieties. Proceedings of the Pakistan Academy of Sciences 53(1), 47-56.
Kader, A. A. (1996). Banana: Recommendations for maintaining postharvest quality. Perishables Handling #88. Retrieved March 6, 2019, from http://postharvest.ucdavis.edu/files/259413.pdf.
Keawpeng, I., & Meenune, M. (2012). Physicochemical properties of organic and inorganic Phatthalung Sungyod rice. Food Research International 19(3), 857861.
Kraithong, S., Lee, S., & Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science 79, 259-266. https://doi.org/10.1016/j.jcs.2017.10.015
Liao, H. J., & Hung, C. C. (2015). Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder. Food Science and Technology 64(2), 639-644. https://doi.org/10.1016/j.lwt.2015.06.058
Lin, T. M., Durance, T. D., & Scaman, C. H. (1998). Characterization of vacuum microwave air and freeze dried carrot slices. Food Research International 31(2), 111-117. https://doi.org/10.1016/S0963-9969(98)00070-2
Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44(2), 71-78. https://doi.org/10.1016/S0260-8774(99)00167-3
Mastro, N. L., Taipina, M. S., Cohen, V. H., & Rodas, M. A. B. (2007). Avalia¸c˜ao critica da polpa de banana (Musa spp) verde. Revista Higiene Alimentar 21, 39-
45.
McPherson, A. E., & Jane, J. (1999). Comparison of waxy potato with other root and tuber starches. Carbohydrate Polymers 40(1), 57-70. https://doi.org/10.1016/S0144-8617(99)00039-9
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., & Lajolo, F. M. (2011). Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanic˜ao). Plant Foods for Human Nutrition 66(3), 231-237. https://doi.org/10.1007/s11130-011-0238-0
Mohapatra, D., Mishra, S., & Sutar, N. (2010). Banana and its by product utilisation: An overview. Journal of Scientific and Industrial Research 69(5), 323-329.
Morales-Mart´ınez, L. E., Bello-Perez, L. A., Sanchez-Rivera, M. M., Ventura-Zapata, E., & Jimenez-Aparicio, A. R. (2014). Morphometric, physicochemical, thermal, and rheological properties of rice (Oryza sativa L.) cultivars indica japonica. Food and Nutrition Science 5, 271-279. https://doi.org/10.4236/fns.2014.53034
Mota, R. V., Lajolo, F. M., Ciacco, C., & Cordenunsi, B. R., Ciacco, C. (2000). Composition and functional properties of banana flour from different varieties. Starch 52(2-3), 63-68. https://doi.org/10.1002/(SICI)1521-379X(200004)52:2/3<63::AID-STAR63>3.0.CO;2-V
Nimsung, P., Thongngam, M., & Naivikul, O. (2007). Compositions, morphological and thermal properties of green banana flour and starch. Kasetsart Journal (Natural Science) 41, 324-330.
Oko, A. O., & Ugwu, S. I. (2011). The proximate and mineral compositions of five major rice varieties in Abakaliki, South-Eastern Nigeria. International Journal of Plant Physiology and Biochemistry 3(2), 25-27. https://doi.org/10.5897/IJPPB.9000045
Otegbayo, B., Oguniyan, D., & Akinwumi, O. (2013). Physicochemical and functional characterization of yam starch for potential industrial applications. Starch 65(3-4), 1-16. https://doi.org/10.1002/star.201300056
Prasad, K., Singh, Y., & Anil, A. (2012). Effects of grinding methods on the characteristics of Pusa 1121 rice flour. Journal of Tropical Agriculture and Food Science 40(2), 193-201.
Shafi, S., Wani, I. A., Gani, A., Sharma, P., Wani, H. M., Masoodi, F. A., & Hamdani, A. M. (2016). Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour. Food Measurement and Characterization 10, 387-395. https://doi.org/10.1007/s11694-016-9317-0
Singh, N., Singh, J., Kuar, L., Sodhi, N. S., & Gill., B. S. (2003). Morphology, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81(2), 219-231. https://doi.org/10.1016/S0308-8146(02)00416-8
Suwonsichon, T., Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., & Kasemsamran, S. (2011). Physical properties of butter cake made from mixed Hom-Mali and glutinous rice flours. Kasetsart Journal (Natural Science) 45, 295-304.
Tharise, N., Julianti, E., & Nurminah, M. (2014). Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. International Food Research Journal 21(4), 1641-1649.
Tong, L. T., Gao, X., Lin, L., Liu, Y., Zhong, K., Liu, L., Zhou, X., Wang, L., & Zhou, S. (2015). Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China. Journal of Cereal Science 62, 45-49. https://doi.org/10.1016/j.jcs.2014.12.007
Wang, L., Guo, J., Wang, R. T., Shen, C., Li, Y., Luo, X., Li, Y., & Chen, Z. (2016). Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chemistry 93(6), 593-598. https://doi.org/10.1094/CCHEM-05-16-0147-R
Yang, L., Zhang, H., Cheng, L., Gu, Z., Hua, D., Qi, X., Qian, H., & Wang, L. (2014). Effect of extrusion on the hydrophilic antioxidant capacity of four whole grains. Journal of Food and Nutrition Research 2(2), 80-87. https://doi.org/10.12691/jfnr-2-2-4
Yani, A., Arief, R. W., & Mulyanti, N. (2013). Processing of banana flour using a local banana as raw materials in Lampung. International Journal on Advanced Science Engineering Infomation Technology 3(4), 26-30.
Ye, L., Wang, C., Wang, S., Zhou, S., & Liu, X. (2016). Thermal and rheological properties of brown flour from Indica rice. Journal of Cereal Science 70, 270-274. https://doi.org/10.1016/j.jcs.2016.07.007