Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Abbas F M Alkarkhi; Saifullah Bin Ramli; Yeoh Shin Yong; Azhar Mat Easa

doi:10.1016/j.foodchem.2011.04.060

Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Food Chem. 2011 Nov 15;129(2):312-318. doi: 10.1016/j.foodchem.2011.04.060. Epub 2011 May 4.

Authors

Abbas F M Alkarkhi¹, Saifullah Bin Ramli², Yeoh Shin Yong², Azhar Mat Easa³

Affiliations

¹ School of Industrial Technology, Environmental Technology Division, Universiti Sains Malaysia, 11800 Penang, Malaysia.
² School of Industrial Technology, Food Technology Division, Universiti Sains Malaysia, 11800 Penang, Malaysia.
³ School of Industrial Technology, Food Technology Division, Universiti Sains Malaysia, 11800 Penang, Malaysia. Electronic address: azhar@usm.my.

PMID: 30634232
DOI: 10.1016/j.foodchem.2011.04.060

Abstract

Banana pulp and peel flour prepared from green and ripe Cavendish banana were assessed for physicochemical properties such as pH, total soluble solids (TSS), water holding capacity (WHC) and oil holding capacity (OHC) at 40, 60 and 80°C, colour values L^∗, a^∗ and b^∗, back extrusion force (BEF) and viscosity. Data obtained were analysed by MANOVA, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of flour prepared from pulp and peel, and green and ripe banana were different from each other. TSS, WHC40, WHC60 and BEF can be used to discriminate between peel and pulp flour, whilst TSS and viscosity can be used to discriminate between flour prepared from green and ripe banana.

Keywords: Banana peel flour; Banana pulp flour; Cavendish banana; Cluster analysis; Discriminant analysis; MANOVA; Physicochemical properties.