Characterization Of Banana (Musa Acuminata × Balbisiana Cv. Awak) Pseudo-Stem Flour And Its Potential In The Development Of Novel Fibre-Rich Bread
The physico-chemical and functional properties of banana pseudo-stem flour (BPF) was compared with the commercial wheat flour (CWF). Unbleached and bleached cellulose were prepared from BPF. Various flour blends were formulated; CWF (FCWF), FCWF was substituted with 10% BPF (F10BPF) and F10BPF...
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://eprints.usm.my/45256/1/Ho%20Lee%20Hoon24.pdf |
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| Summary: | The physico-chemical and functional properties of banana pseudo-stem flour
(BPF) was compared with the commercial wheat flour (CWF). Unbleached and
bleached cellulose were prepared from BPF. Various flour blends were formulated;
CWF (FCWF), FCWF was substituted with 10% BPF (F10BPF) and F10BPF with
added 0.8% w/ w (flour weight basis) xanthan gum (XG) or sodium carboxymethyl
cellulose (Na CMC) (F10BPFXG or F10BPFCMC, respectively). The formulated
flour blends were subjected to the mixing, pasting, and thermal profiles analyses.
Novel composite breads by partially substituting BPF for control CWF bread (BCtr)
at 10% level (B10BPF) and B10BPF added with 0.8% w/ w of XG or Na CMC
(B10BPFXG or B10BPFCMC, respectively) were prepared and evaluated for the
physico-chemical, nutritional and sensory. The proximate contents (fat, ash, crude
fibre and carbohydrate), macro and micro elements, total dietary fibre (TDF),
insoluble dietary fibre (IDF), soluble dietary fibre (SDF), total sugars, pentosans,
total phenolics, antioxidants activity, pH, ⁰Brix, titratable acidity, water and oil
holding capacities were significantly (p< 0.05) higher in BPF than in CWF. BPF had
low bulk density, water activity (aw) and lightness value. Low yield and high
crystallinity were obtained from bleached cellulose as confirmed by the fourier
transform infrared spectroscopy and x-ray diffraction results. All composite flour
blends showed significantly (p< 0.05) high water absorption and mixing tolerance
index with decreased in gelatinization enthalpy change (ΔHg), breakdown, final
viscosity and setback values. |
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