Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

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; 0.56 g/100 g 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 501-700 μm 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 (r2 = −0.94, r2 = 0.72, r2 = 0.73 respectively). Particles under 212 μm had the lowest rate of wettability (83.40 s). A negative correlation between particle size and wettability (r2 = −0.75) and positive correlation between particle size and water absorption index (r2 = 0.94) was observed.