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

• Published in: Food chemistry Vol. 213; pp. 180 - 186
• Main Authors: Savlak, Nazlı, Türker, Burcu, Yeşilkanat, Nazlıcan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-12-2016
• Subjects: Antioxidants - analysis; Chemical Phenomena; Color; Flour - analysis; Functional properties; Hydrogen-Ion Concentration; Musa - chemistry; Particle Size; Physical properties; Polyphenols - analysis; Unripe banana flour; Water - chemistry; Functional properties; Particle size; Physical properties; Unripe banana flour
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.06.064

•Unripe banana flour having four different particle size range were characterized.•Physical and functional properties of unripe banana flour were determined.•Particles under 212μ had lower rate of wettability than the other particle ranges.•Correlations between particle size and wettability, color, WAI were significant.
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; 0.56g/100g 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 501–700μm 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 212μm had the lowest rate of wettability (83.40s). 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.