Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour
作者： Kolawole O. Falade , Ayojesutomi O. Olugbuyi
DOI: 10.1111/J.1365-2621.2009.02118.X
关键词:
摘要: Effects of maturity and drying method on physical, physico-chemical reconstitution properties plantain flour were investigated. Colour (L*a*b*) parameters dried flours measured, the delta chroma (ΔC) colour difference (ΔE) calculated. Particle size, (pasting) using Rapid Visco-Analyser determined. foam-mat [L* (57.56-66.33), a* (5.29-6.77), b* (11.82-13.33)], sun [L * (60.18-67.45), (5.43- 5.88), (13.19-13.25)] oven (58.78-66.44), (6.08-6.33), (11.96-12.78)] significantly different (P < 0.05). Generally, more than 40% retained by 710 μm sieve. peak (-2.08-166.00), breakdown (1.25-29.42), final (-1.00-298.67) setback (1.50-156.92) viscosities varied with maturity. Peak time pasting temperature from 5.20-6.87 s 92.30-94.55 °C, respectively. pH (4.26-4.97), titratable acidity (0.10-0.50% citric acid), soluble solids (3.25-30.76), moisture (8.77-65.99%) dry matter (34.01-91.23%) contents 0.05) affected method.
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