Impact of ripening stages of banana flour on the quality of extruded products

Gamlath, Shirani 2008, Impact of ripening stages of banana flour on the quality of extruded products, International journal of food science and technology, vol. 43, no. 9, pp. 1541-1548.

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Title Impact of ripening stages of banana flour on the quality of extruded products
Author(s) Gamlath, Shirani
Journal name International journal of food science and technology
Volume number 43
Issue number 9
Start page 1541
End page 1548
Total pages 8
Publisher Wiley Interscience
Place of publication New York, N.Y.
Publication date 2008-09
ISSN 0950-5423
1365-2621
Keyword(s) extrusion
fruits
nutritional aspects
physical
rice
sensory
Summary The study investigated the physical, nutritional and sensory properties of different ripening stages of banana during extrusion processing in combination with rice flour to develop quality snack products. Dehydrated banana flours at ripening stages 4, 5 and 6 (peel colour) were mixed separately at 40% banana to 60% rice flour levels. The mixtures were extruded through a twin-screw extruder at 120 °C barrel temperature, 220 and 260 r.p.m, screw speed and 12% feed moisture. Increase in ripeness indicated negative effect on expansion and water absorption capacity while increasing the water solubility index and moisture retention (wet basis) of the products. Protein and mineral (except for zinc and copper) content of the products were significantly different (P < 0.05) from 4 to 6 of the ripening stages. Most of the essential amino acids in the extruded products increased significantly (P < 0.05) at the ripening stage of 6. All the products were within the acceptable range in the 9-point Hedonic scale showing the best texture and flavour scores for stage 4 and 6, respectively. The extruded products show potential as snack products because of their nutritional quality and sensory acceptability.


Notes Published Online: 14 Dec 2007
Language eng
Field of Research 090805 Food Processing
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2007
Copyright notice ©2007 Institute of Food Science and Technology
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007528

Document type: Journal Article
Collections: School of Exercise and Nutrition Sciences
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