Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water ho...Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.展开更多
文摘Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.
