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

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dc.contributor.authorSavlak, N
dc.contributor.authorTürker, B
dc.contributor.authorYesilkanat, N
dc.date.accessioned2024-07-18T11:40:11Z
dc.date.available2024-07-18T11:40:11Z
dc.description.abstractThe 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 (degrees Brix; 0.2, pH; 4.73, titratable acidity; 0.56 g/100 g malic acid, total solids; 27.42%) which was supplied from Gazipasa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212-315, 316-500 and 501-700 mu m 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 (r(2) = -0.94, r(2) = 0.72, r(2) = 0.73 respectively). Particles under 212 lm had the lowest rate of wettability (83.40 s). A negative correlation between particle size and wettability (r(2) = -0.75) and positive correlation between particle size and water absorption index (r(2) = 0.94) was observed. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.issn0308-8146
dc.identifier.other1873-7072
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2232
dc.language.isoEnglish
dc.publisherELSEVIER SCI LTD
dc.subjectPHYSICOCHEMICAL PROPERTIES
dc.subjectANTIOXIDANT PROPERTIES
dc.subjectSTRUCTURAL-PROPERTIES
dc.subjectSENSORY PROPERTIES
dc.subjectPHENOLIC CONTENT
dc.subjectMUSA-ACUMINATA
dc.subjectRICE FLOUR
dc.subjectGREEN
dc.subjectSTARCH
dc.subjectPLANTAIN
dc.titleEffects of particle size distribution on some physical, chemical and functional properties of unripe banana flour
dc.typeArticle

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