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首页> 外文期刊>Journal of Food Processing & Technology >Comparative Study of Ripe and Unripe Banana Flour during Storage
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Comparative Study of Ripe and Unripe Banana Flour during Storage

机译：香蕉成熟和未成熟面粉储存过程的比较研究

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摘要

Banana flour is an excellent alternative to minimize postharvest losses and to retain the nutritive value of fresh bananas. Unripe banana flour is rich in resistant starch, dietary fiber, and aids in colon health. Ripe banana flour contains high amount of iron calcium, potassium and reducing sugars which helps in better blood circulation and also aids in curbing the craving for nicotine, caffeine. Comparative effect on physico-chemical, re-constitutional and sensory qualities of prepared unripe and ripe banana pulp flour were evaluated during the storage of sixty days at ambient conditions. Water absorption capacity of unripe banana flour was greater than ripe banana flour. From FTIR spectroscopy it was cleared that ripe banana flour was more dried than unripe banana flour. Due to presence of sugars in ripe banana flour, its hygroscopicity was much higher than unripe banana flour. Potential value added products such as cookies from unripe banana flour and bread from ripe banana flour were prepared to determine the utilization of banana flour as functional food ingredient.
机译：香蕉粉是一种极好的替代品，可以最大程度地减少收获后的损失并保持新鲜香蕉的营养价值。未成熟的香蕉粉富含抗性淀粉，膳食纤维，有助于结肠健康。成熟的香蕉粉含有大量的铁钙，钾和还原糖，有助于改善血液循环，还有助于减少对尼古丁，咖啡因的渴望。在环境条件下储存60天期间，评估了对制备的未成熟香蕉皮和成熟香蕉皮粉的理化，重构和感官品质的比较效果。未成熟的香蕉粉的吸水能力大于成熟的香蕉粉。从FTIR光谱学可以看出，成熟的香蕉粉比未成熟的香蕉粉更干燥。由于成熟的香蕉粉中存在糖分，因此其吸湿性比未成熟的香蕉粉高得多。准备了潜在增值产品，例如来自未成熟香蕉粉的饼干和来自成熟香蕉粉的面包，以确定利用香蕉粉作为功能性食品成分。

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