Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour

This research was carried out to pre-treated the plantain Awak slices with conventional methods: ascorbic acid (AA) (0.5 %, 1 %, 2 %), L-cysteine (L-cys) (0.5 %, 1 %, 2 %) and blanching (60 oC / 10 min, 60 oC / 20 min, 70 oC / 10 min, 70 oC / 20 min, 75 oC / 10 min dan 75 oC / 20 min), in line with...

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Main Author:	Chong, Li Choo
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/45676/1/CHONG%20LI%20CHOO_HJ.pdf
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id	my-usm-ep.45676
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spelling	my-usm-ep.456762019-10-17T07:07:47Z Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour 2011-12 Chong, Li Choo T1-995 Technology(General) This research was carried out to pre-treated the plantain Awak slices with conventional methods: ascorbic acid (AA) (0.5 %, 1 %, 2 %), L-cysteine (L-cys) (0.5 %, 1 %, 2 %) and blanching (60 oC / 10 min, 60 oC / 20 min, 70 oC / 10 min, 70 oC / 20 min, 75 oC / 10 min dan 75 oC / 20 min), in line with the objective of elucidating the effect of pre-treatments on the physico-chemical and functional properties of Awak flour produced. Chemical pre-treatments (AA and L-cys), especially L-cys (1 %) retained the highest phenolic compounds and antioxidant properties in the flour. High temperature blanching (70 oC – 75 oC) destroyed certain amount of phenolic compounds and reduced the antioxidant power. AA and L-cys pre-treatments, especially at 2 % solution were found to induce depolymerization of amylopectin chains and facilitated the water binding ability of plantain starches. This phenomenon was indicated by higher water activity, swelling power, flow behaviour index and higher paste viscosity of Awak flour. Similar observation was found in Awak flour obtained from low blanching temperature pre-treatment (60 oC and 65 oC), which resulted in weakening of starch flexibility and polysaccharide bonding. Granular structure of starches extracted from pre-treated Awak slices were shown to remain intact but cracks were observed in the SEM study. These structural changes reflected higher in-vitro starch digestibility (IVSD) and lower thermal behaviour of Awak flour. In Fourier transform infrared (FTIR) spectroscopy test, IR spectra of pre-treated Awak flour did not change significantly. 2011-12 Thesis http://eprints.usm.my/45676/ http://eprints.usm.my/45676/1/CHONG%20LI%20CHOO_HJ.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Chong, Li Choo Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
description	This research was carried out to pre-treated the plantain Awak slices with conventional methods: ascorbic acid (AA) (0.5 %, 1 %, 2 %), L-cysteine (L-cys) (0.5 %, 1 %, 2 %) and blanching (60 oC / 10 min, 60 oC / 20 min, 70 oC / 10 min, 70 oC / 20 min, 75 oC / 10 min dan 75 oC / 20 min), in line with the objective of elucidating the effect of pre-treatments on the physico-chemical and functional properties of Awak flour produced. Chemical pre-treatments (AA and L-cys), especially L-cys (1 %) retained the highest phenolic compounds and antioxidant properties in the flour. High temperature blanching (70 oC – 75 oC) destroyed certain amount of phenolic compounds and reduced the antioxidant power. AA and L-cys pre-treatments, especially at 2 % solution were found to induce depolymerization of amylopectin chains and facilitated the water binding ability of plantain starches. This phenomenon was indicated by higher water activity, swelling power, flow behaviour index and higher paste viscosity of Awak flour. Similar observation was found in Awak flour obtained from low blanching temperature pre-treatment (60 oC and 65 oC), which resulted in weakening of starch flexibility and polysaccharide bonding. Granular structure of starches extracted from pre-treated Awak slices were shown to remain intact but cracks were observed in the SEM study. These structural changes reflected higher in-vitro starch digestibility (IVSD) and lower thermal behaviour of Awak flour. In Fourier transform infrared (FTIR) spectroscopy test, IR spectra of pre-treated Awak flour did not change significantly.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Chong, Li Choo
author_facet	Chong, Li Choo
author_sort	Chong, Li Choo
title	Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
title_short	Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
title_full	Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
title_fullStr	Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
title_full_unstemmed	Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour
title_sort	effects of pre-treatments on the physicochemical and functional properties of musa acuminata x balbisiana cv. awak flour
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2011
url	http://eprints.usm.my/45676/1/CHONG%20LI%20CHOO_HJ.pdf
_version_	1747821544562753536

Effects Of Pre-Treatments On The Physicochemical And Functional Properties Of Musa Acuminata X Balbisiana Cv. Awak Flour

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