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Physicochemical properties, techno-functionality,and resistant starch of green fragrant banana flour |
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| รหัสดีโอไอ | |
| Creator | 1. Kunchaporn Thawornlamlert 2. Areerat Nonsawang 3. Jirarat Anuntagool |
| Title | Physicochemical properties, techno-functionality,and resistant starch of green fragrant banana flour |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2565 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 3 |
| Page no. | 744-751 |
| Keyword | fragrant banana, Gros Michel, resistant starch, green banana flour |
| URL Website | https://rdo.psu.ac.th/sjst/index.php |
| ISSN | 0125-3395 |
| Abstract | The composition and properties of flour produced from green whole and pulp of fragrant bananas were studied. Twofragrant banana varieties, Gros Michel (TY) and Cavendish (TW), grown in the same area at three stages of maturity (68, 76, and82 days after anthesis), were processed as pulp and whole banana flour. A considerable amount of RS was found (21.5% - 41.3%db). As maturity increased, RS decreased significantly. The flour had a high pasting temperature (80.2 to 82.4 ยบC), peak viscosity(1,920 to 3,669 cP), and setback (562 to 1274 cP), but relatively low breakdown (0 to 920 cP) with 2.29 to 3.91 grams of waterholding capacity and 6.5 to 7.8-gram oil holding capacity per gram. Varieties and maturity had no significant effect on proximatecomposition, water holding capacity, and oil holding capacity. All banana flour samples showed the C-type crystalline structureswith 20.5% to 23.1% crystallinity. |
