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 < 0.01). Also, the ODF50 samples had the highest emulsion activity, whereas FDF had the highest emulsion stability (P-value < 0.05). The oil holding and water holding capacities of the FDF samples were significantly higher than all other samples (P-value < 0.05). A higher resistant starch content was found in the FDF (46.72%) and ODF50 (44.58%) samples. The ODF50 samples had the highest amylose content and degree of crystallinity (P-value < 0.05) as well as the lowest gelatinization temperature amongst the green banana flour samples (4.69 °C). Oven air-drying increased the gelatinization temperature drastically for all GBF samples (P-value < 0.05). In conclusion, drying the whole green banana at 50 °C resulted in the least negative effects on RS content compared to the other drying temperatures investigated in this study and was the closest to the characteristics of the FDF samples.
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| http://dx.doi.org/10.1016/j.ijbiomac.2019.03.010 | DOI Listing |
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