अमूर्त

The effect of different pre-treatments on the functional properties of unripe mature green horn plantain flour (Musa paradisiaca)

Olawuni Ijeoma, Charles C.Osobie, Anthonia E.Uzoukwu, Onyeneke N.Esther, Nwokenkwo Emilia


Flours were prepared fromunripe matured green (horn) plantain subjected to different pre-treatments, and examined for functional properties. The flour samples had moisture content between 8.76-10.88%. The plantain flour pretreated with citric acid had the highestWaterAbsorption Capacity and Bulk Density 5.54ml/g and 0.84g/ml respectively while pre-treatment with potassium metabisulphite (F) showed a high OilAbsorption Capacity of 7.36ml/g. The Wettability, Swelling Power and pH had values 1.33-2.33s, 2.07-5.20, and 6.24-6.88 respectively. Blanching increased the pH of the flour, however, no significant difference existed among the different samples (P<0.05). A considerable decrease in Swelling Power was observed with flour samples with citric acid (C) and potassium metabiusuphite (D). From the above results, unripe plantain flour had good functional properties and can function well in food systems.


अस्वीकृति: इस सारांश का अनुवाद कृत्रिम बुद्धिमत्ता उपकरणों का उपयोग करके किया गया है और इसे अभी तक समीक्षा या सत्यापित नहीं किया गया है।

में अनुक्रमित

  • कैस
  • गूगल ज्ञानी
  • जे गेट खोलो
  • चीन राष्ट्रीय ज्ञान अवसंरचना (सीएनकेआई)
  • उद्धरण कारक
  • ब्रह्मांड IF
  • मियार
  • गुप्त खोज इंजन लैब्स
  • यूरो पब
  • यूनिवर्सिटैट डी बार्सिलोना
  • आईसीएमजेई

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