Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana

Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA). CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that WHC at 60 °C was the main contributor in discriminating the two types of flour.