Abstract：
: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 (r(2)=-0.94, r(2)=0.72, r(2)=0.73 respectively). Particles under 212μm had the lowest rate of wettability (83.40s). A negative correlation between particle size and wettability (r(2)=-0.75) and positive correlation between particle size and water absorption index (r(2)=0.94) was observed.
journal_name
Food Chemjournal_title
Food chemistryauthors
Savlak N,Türker B,Yeşilkanat Ndoi
10.1016/j.foodchem.2016.06.064subject
Has Abstractpub_date
2016-12-15 00:00:00pages
180-186eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30957-8journal_volume
213pub_type
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