کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187039 963454 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical and functional properties of the native banana (Musaacuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Chemical and functional properties of the native banana (Musaacuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours
چکیده انگلیسی

This research was conducted to evaluate the differences in chemical composition and functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the banana pseudo-stem flour (TCBPF). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were significantly higher in TCBPF than in NBPF. The levels of total dietary fibre, insoluble dietary fibre, lignin, hemicellulose and cellulose were all higher in NBPF than TCBPF, while there was no significant difference in soluble dietary fibre. NBPF also had higher contents of polyphenols and flavonoids than TCBPF. Both the antioxidant capacity and the free radical-scavenging capacity were higher in NBPF than in TCBPF. On the other hand, the TCBPF showed significantly higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than NBPF. We conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fibre.


► Native banana pseudo-stem flour (NBPF) has high fibre content.
► NBPF contains high levels of antioxidant compounds.
► Tender core of banana pseudo-stem flour (TCBPF) has good functional properties.
► TCBPF has high water holding capacity, swelling power and solubility.
► NBPF and TCBPF has potential to be developed as a functional food ingredient.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 128, Issue 3, 1 October 2011, Pages 748–753
نویسندگان
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