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Pasting and physical properties of green banana flours and pastas

Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis...

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Main Authors: Cheok, Choon Yoong, Sulaiman, Rabiha, Manan, N. A., Zakora, A. J., Chin, Nyuk Ling, Hussain, Norhayati
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf
http://psasir.upm.edu.my/id/eprint/66328/
http://www.ifrj.upm.edu.my/25%20(06)%202018/(46).pdf
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spelling my.upm.eprints.663282019-02-12T07:06:23Z http://psasir.upm.edu.my/id/eprint/66328/ Pasting and physical properties of green banana flours and pastas Cheok, Choon Yoong Sulaiman, Rabiha Manan, N. A. Zakora, A. J. Chin, Nyuk Ling Hussain, Norhayati Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis and 0.33-0.37, respectively. The peak viscosity of banana flours were observed in the order of Pisang Tanduk > Pisang Nipah > Pisang Nangka > Pisang Berangan. The water activity and colour of pastas prepared from banana flours were lower and darker compared to wheat pasta. The firmness of banana flour dried pastas were observed significantly higher than wheat pasta, with Pisang Berangan pasta recorded the highest value of 446.53 ± 7.44 g. Among the green banana cultivars, pastas prepared from Pisang Nipah and Pisang Nangka flours are recommended for consumer who is preferred of bright colour and firm texture cooked pastas. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf Cheok, Choon Yoong and Sulaiman, Rabiha and Manan, N. A. and Zakora, A. J. and Chin, Nyuk Ling and Hussain, Norhayati (2018) Pasting and physical properties of green banana flours and pastas. International Food Research Journal, 25 (6). pp. 2585-2592. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(06)%202018/(46).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Viscosity and physical properties of flours and pastas prepared from four cultivars of green bananas (namely Pisang Berangan, Pisang Nangka, Pisang Tanduk, and Pisang Nipah) have been evaluated. The moisture content and water activity of banana flours were found in the range of 7.71%-8.50% wet basis and 0.33-0.37, respectively. The peak viscosity of banana flours were observed in the order of Pisang Tanduk > Pisang Nipah > Pisang Nangka > Pisang Berangan. The water activity and colour of pastas prepared from banana flours were lower and darker compared to wheat pasta. The firmness of banana flour dried pastas were observed significantly higher than wheat pasta, with Pisang Berangan pasta recorded the highest value of 446.53 ± 7.44 g. Among the green banana cultivars, pastas prepared from Pisang Nipah and Pisang Nangka flours are recommended for consumer who is preferred of bright colour and firm texture cooked pastas.
format Article
author Cheok, Choon Yoong
Sulaiman, Rabiha
Manan, N. A.
Zakora, A. J.
Chin, Nyuk Ling
Hussain, Norhayati
spellingShingle Cheok, Choon Yoong
Sulaiman, Rabiha
Manan, N. A.
Zakora, A. J.
Chin, Nyuk Ling
Hussain, Norhayati
Pasting and physical properties of green banana flours and pastas
author_facet Cheok, Choon Yoong
Sulaiman, Rabiha
Manan, N. A.
Zakora, A. J.
Chin, Nyuk Ling
Hussain, Norhayati
author_sort Cheok, Choon Yoong
title Pasting and physical properties of green banana flours and pastas
title_short Pasting and physical properties of green banana flours and pastas
title_full Pasting and physical properties of green banana flours and pastas
title_fullStr Pasting and physical properties of green banana flours and pastas
title_full_unstemmed Pasting and physical properties of green banana flours and pastas
title_sort pasting and physical properties of green banana flours and pastas
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/66328/1/%2846%29.pdf
http://psasir.upm.edu.my/id/eprint/66328/
http://www.ifrj.upm.edu.my/25%20(06)%202018/(46).pdf
_version_ 1643838573893386240
score 13.211869

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