| Autor: |
M.G.C. Méndez-Montealvo, Luis A. Bello-Pérez, Elizabete Wenzel de Menezes, Tatiana Beatrís Tribess, J.P. Hernández-Uribe, Carmen Cecília Tadini |
| Rok vydání: |
2009 |
| Předmět: |
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| Zdroj: |
LWT - Food Science and Technology. 42:1022-1025 |
| ISSN: |
0023-6438 |
| DOI: |
10.1016/j.lwt.2008.12.017 |
| Popis: |
The objective of this research was to verify the effect of drying conditions on thermal properties and resistant starch content of green banana flour (Musa cavendishii). The green banana flour is a complex-carbohydrates source, mainly of resistant starch, and quantifying its gelatinization is important to understand how it affects food processing and the functional properties of the flour. The green banana flour was obtained by drying unripe peeled bananas (first stage of ripening) in a dryer tunnel at 52 °C, 55 °C and 58 °C and air velocity at 0.6 m s−1, 1.0 m s−1 and 1.4 m s−1. The results obtained from differential scanning calorimetry (DSC) curves show a single endothermic transition and a flow of maximum heating at peak temperatures from (67.95 ± 0.31) °C to (68.63 ± 0.28) °C. ANOVA shows that only drying temperature influenced significantly (P |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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