PARTICLE SIZE AFFECTS PHYSICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF UNRIPE BANANA PEEL
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Abstract
Unripe banana peel flour of Dwarf Cavendish banana (Musa spp. AAA) peel (Gazipasa, Turkey) of different particle sizes (<212 mu m, 212-315 mu m, 316-500 mu m, 501-700 mu m) were investigated for their physicochemical, functional properties and antioxidant activity and data were analyzed by SAS Statistical Programme using Completely Randomized besign Proc Glm procedure. Particle size mostly affected L* value (60.60 - 65.03), bulk density (71.87 - 74.78 kg m(-3)), tapped density (294.25 - 357.29 kg m(-3)), wettability (1.19 - 9.72 s), antioxidant activity (159.86 - 198.57 mmol Fe (H) / g dry peel flour; 40.11 - 44.79 mg Trolox equivalent / g dry peel flour) and phenolic content (2.17 - 2.64 mg GAE / g dry peel flour) of unripe banana peel flour. L* value, tapped density and wettability decreased; bulk density, water absorbtion index and oil holding capacity increased as particle size increased. Antioxidant activity (FRAP and DPPH methods) and total phenolic content of unripe banana peel flour also increased by increasing particle size. This study is the first study mentioning the effect of particle size on quality of unripe banana peel. To the best of authors' knowledge, the study also provided the first data on some handling properties of unripe banana peel flour in terms of tapped density, Hausner ratio, Carr Index and wettability.