期刊
FOOD CHEMISTRY
卷 172, 期 -, 页码 515-522出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.120
关键词
Pretreatment; Organic acids; Banana flour; Functionality; Phenolics; Antioxidant activity
资金
- University of Venda, South Africa [SARDF/13/FST/01]
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/100 g 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. (C) 2014 Published by Elsevier Ltd.
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