| Literature DB >> 25442586 |
Tonna A Anyasi1, Afam I O Jideani2, Godwin R A Mchau3.
Abstract
Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/100g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r = -0.031; r = -0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.Entities:
Keywords: Antioxidant activity; Banana flour; Functionality; Organic acids; Phenolics; Pretreatment
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Year: 2014 PMID： 25442586 DOI： 10.1016/j.foodchem.2014.09.120
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514