Effect of blanching and ripening on functional properties of plantain (Musa aab) flour.

摘要: Flours were prepared from raw and blanched samples of ripe mature plantain Musa aab examined for theirproximate composition, physical characteristics functionalproperties. The flours contained 3.5 g crude protein,2.5–3.5 fat, 5.7–7.1 moisture, 1.33–2.0 crudefiber, 1.66–2.0 ash, 82.25–86.07 carbohydrate per 100 gsample. had bulk densities between 0.42–0.72 g/ml,emulsion capacities 4.7–14.7%, water absorption capacitiesof 250–338%, oil 214–371%,foaming 1.90–5.79%, least gelation concentrationsof 6–8%, viscosities 23.7–46.7 CP at 2% slurry concentration. Foaming capacity increased with increasing flourconcentration. Blanching considerably reduced the emulsion viscosity, while density, oilabsorption by blanching. Ripening wasfound to have a negative effect on all functional propertiesexamined except property. Unripe could be used as an emulsifier thickener in foodsystem.