Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour
| dc.contributor.author | Savlak, N | |
| dc.contributor.author | Türker, B | |
| dc.contributor.author | Yesilkanat, N | |
| dc.date.accessioned | 2025-04-10T10:26:04Z | |
| dc.date.available | 2025-04-10T10:26:04Z | |
| dc.description.abstract | 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 (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.e-issn | 1873-7072 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/33763 | |
| dc.language.iso | English | |
| dc.title | Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour | |
| dc.type | Article |