Title of article :
Chemical and functional properties of the native banana (Musa acuminata × balbisiana Colla cv. Awak) pseudo-stem and pseudo-stem tender core flours
Author/Authors :
Aziz، نويسنده , , Noor Aziah Abdul and Ho، نويسنده , , Lee-Hoon and Azahari، نويسنده , , Baharin and Bhat، نويسنده , , Rajeev and Cheng، نويسنده , , Lai-Hoong and Ibrahim، نويسنده , , Mohamad Nasir Mohamad and Abdul Rahim، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2011
Abstract :
This research was conducted to evaluate the differences in chemical composition and functional profiles of native banana pseudo-stem flour (NBPF) and boiled tender core of the banana pseudo-stem flour (TCBPF). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were significantly higher in TCBPF than in NBPF. The levels of total dietary fibre, insoluble dietary fibre, lignin, hemicellulose and cellulose were all higher in NBPF than TCBPF, while there was no significant difference in soluble dietary fibre. NBPF also had higher contents of polyphenols and flavonoids than TCBPF. Both the antioxidant capacity and the free radical-scavenging capacity were higher in NBPF than in TCBPF. On the other hand, the TCBPF showed significantly higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than NBPF. We conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fibre.
Keywords :
balbisiana Colla cv. Awak , × , Chemical composition , Banana pseudo-stem , Tender core banana pseudo-stem , Musa acuminata , functional properties
Journal title :
Food Chemistry
Journal title :
Food Chemistry