Title of article
Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana
Author/Authors
Abbas, F. M. A. Universiti Sains Malaysia - School of Industrial Technology - Environmental Technology Division, Malaysia , Saifullah, R. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Azhar, M. E. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia
From page
183
To page
189
Abstract
Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA). CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that WHC at 60 °C was the main contributor in discriminating the two types of flour.
Keywords
Physical properties , ripe banana flour , cluster analysis , discriminant analysis.
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559675
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