<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.</p></abstract>

This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying...

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Online veröffentlicht: 18. Juli 2019

Seitenbereich: 35 - 42

DOI: https://doi.org/10.2478/aucft-2019-0005

Schlüsselwörter
Cardaba banana, Antioxidants, Cabinet drying, Freeze drying, Sun drying

© 2019 Adedolapo Ibironke Falodun et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

Online veröffentlicht: 18. Juli 2019

Seitenbereich: 35 - 42

DOI: https://doi.org/10.2478/aucft-2019-0005

SchlüsselwörterCardaba banana, Antioxidants, Cabinet drying, Freeze drying, Sun drying

© 2019 Adedolapo Ibironke Falodun et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Cardaba banana, Antioxidants, Cabinet drying, Freeze drying, Sun drying