Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing

Khoozani, Amir Amini; Birch, John; Bekhit, Alaa El‐Din A.

doi:10.1007/s11694-020-00402-7

Cited by 12 publications

(8 citation statements)

References 30 publications

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“…The 1745 cm −1 peak is associated with C=O bonding, conjugated bonds of triglycerides, bending and the stretching vibrations of aliphatic groups of triglycerides. The observed peaks in 1645–1647 cm −1 , 1500–1600 cm −1 , 1246 cm −1 are probably due to the existence of amide I (C=O bonding), amide II, amide III in the structure, respectively [ 32 , 33 ]. The visual investigation of the IR spectra of TPS treated by different temperatures does not show any marked difference.…”

Section: Resultsmentioning

confidence: 99%

“…While comparing peak intensities, a slight change was noticed in certain IR spectral peaks of TPS of different temperatures. FTIR spectroscopy was applied to investigate the inter molecular interactions in protein and polysaccharide matrices [ 32 ]. The TPS at the RF of different temperatures showed a decrease in the intensity of peak at 1745 cm −1 compared to those that were untreated.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Zhi

Chang

Huang

et al. 2021

Foods

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In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Zhi

Chang

Huang

et al. 2021

Foods

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“…HR and compressibility index of green banana four were 1.2 ± 0.01 and 16.51 ± 1.02, representing the intermediate fowability and fair compactness, respectively (Table 5). Te bulk density of oven-dried green banana four at 50, 80, and 110 °C were reported to be 0.43, 0.53, and 0.66 g/cm 3 by Khoozani et al [48]. Te drying conditions are fruit specifc.…”

Section: Particle Size Distribution and Flowmentioning

confidence: 97%

“…Te span value was 2.17 ± 0.05, which gives an idea of how far 10% and 90% are apart and normalize with the mid-point. Te diferent drying techniques (oven drying and freeze drying), drying temperature, and grinding methods (ball mill, pulverizer, and blade grinder) may afect the particle size distribution and physicochemical properties [47,48]. Convective drying triggers rapid desiccation of moisture and structural collapse, and furthermore, it varies due to a rise in drying temperature and hot air fow rate.…”

Section: Particle Size Distribution and Flowmentioning

confidence: 99%

“…In the case of freeze-dried fruit fours, the quick sublimation of moisture from the surface of fruit slices contributes to a more porous structure and easy grinding that facilitates uniform particle size distribution. Khoozani et al [48] reported that particle size uniformity is responsible for functional properties (WAC, OAC, wettability, and solubility), fowability in powder-based products, and mixing behaviours of four in dough making and thermal properties. Te bulk density and tapped density of banana four were 0.26 ± 0.00 and 0.31 ± 0.00 g/cm 3 .…”

Section: Particle Size Distribution and Flowmentioning

confidence: 99%

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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Kamble

Singh

et al. 2022

Journal of Food Quality

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Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity ( a w ) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L ∗ (84.06), C ∗ (13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower a w (0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.

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Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization

Roy

Alam

2023

eFood

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The modified aloe polysaccharide (MAP) juice developed under optimized condition was investigated to assess the effect of foaming process parameters and its optimization followed by evaluating the best drying conditions for developing MAP powder from foamed and non-foamed MAP juice. The foaming process parameters selected for optimizing the condition for MAP juice were soy protein isolate (SPI%), carboxymethyl cellulose (CMC%), and whipping time (WT) with variation in experimental range of 3-7%, 0.1-0.5%, and 1-5 min, respectively. The optimal foaming conditions obtained for MAP juice were 6.905% SPI, 0.412% CMC, and 4.861 WT with a desirability of 0.885. The optimized foamed MAP juice were dried at varying temperature (50, 60, and 70°C) and different foam thickness (FT; 1, 3, and 5 mm) to compare with nonfoamed fresh aloe powder developed under the same drying condition. The developed foamed MAP powder dried at 60°C drying temperature and 3 mm FT retained significantly higher functional attributes than nonfoamed aloe powder. The yield, bulk density, colour change and polysaccharide content of the foamed MAP powder were higher significant effect, whereas TSS, solubility, firmness, flowability and overall acceptability were non-significant differences to nonfoamed powder.

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Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing

Cited by 12 publications

References 30 publications

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization

Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization

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