检索结果-南通市图书馆

Physicochemical Properties of banana flour as Influenced by Variety and Stage of Ripeness： Multivariate Statistical Analysis

引用

Journal of Agricultural Science and Technology 2010年第1期4卷 69-78页

作者： S. bin Ramli A. F. M. Alkarkhi Y. S. Yong A. M. Easa Universitas Syiah Kuala Fakultas Teknik Jurusan Teknik Kimia Banda Aceh 23111 Indonesia School of Industrial Technology Universiti Sains Malaysia 11800 Penang Malaysia

Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.

关键词： Physicochemical properties banana flour Multivariate Analysis of Variance cluster analysis discriminant analysis.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Structural,physicochemical,antioxidant and in vitro digestibility properties of banana flours from different banana varieties(Musa spp.)

引用

Food Bioscience 2022年第3期47卷 231-239页

作者： Lei Chang Min Yang Ning Zhao Fei Xie Pengtao Zheng Jonatha Simbo Xiuzhu Yu Shuang-kui Du College of Food Science and Engineering Northwest A&F UniversityYanglingShaanxi712100China Tontan Project Technology Company Ltd. Dar Es Salaam10848Tanzania Intratech Limited Dar Es Salaam76124Tanzania Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi ProvinceYanglingShaanxi712100China

Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health *** flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility *** total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type *** had the highest pasting temperature and peak viscosity,and Malindi had the lowest *** peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,*** total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,*** and Moshi presented the stronger antioxidant activities among the *** flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme *** flour can be considered as a potential source of bioactive *** varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania.

关键词： banana flour Proximate composition Crystallinity Gelatinization Antioxidant activity Resistant starch

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

In-vitro digestibility,protein digestibility corrected amino acid,and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

引用

Food Science and Human Wellness 2023年第2期12卷 520-527页

作者： Adetiya Rachman Margaret ABrennan James Morton Damir Torrico Charles S.Brennan Department of Wine Food and Molecular BiosciencesLincoln UniversityChristchurch 7647New Zealand Riddet Research Institute Palmerston North 4442New Zealand Indonesia Institute for Agricultural Research and Development Jakarta 12540Indonesia

Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was ***-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g *** pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava *** egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.

关键词： banana flour Cassava flour Gluten-free pasta Digestibility properties Amino acid Sensory evaluation

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：