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Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa

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Abstract

Unripe banana flour is a potential commercial ingredient in various food products for increased resistant starch and reduced gluten contents. In the present study, the pasting (rapid visco-analysis), gel texture (penetration test), thermal (differential scanning calorimetry), colour (tri-stimulus colour indices) and the resistant starch properties of unripe banana flour produced from different dessert banana varieties (n = 10) cultivated in South Africa, were analysed and juxtaposed to wheat and maize flour. The functional properties varied significantly (p ≤ 0.05) between banana varieties, and from wheat and maize flours, to various extents. Selected functional property ranges of unripe banana, wheat and maize flours, respectively included; flour colour index (63.16–76.42, 77.34 and 80.96), paste viscosity (405.5–556.6, 124.7 and 115.6 RVU), gelatinization temperature (64.67–71.21, 71.11 and 69.95 °C), gel firmness (7.24–11.44 × 10− 2 N, 3.49 × 10− 2 N and 6.56 × 10− 2 N) and resistant starch content (19.9–47.4, 2.8 and 2.2% w/w). Multivariate analysis (principle component analysis) showed that the unripe banana flours from different varieties were distinguished from each other based on the pasting temperature. The unripe banana flours were distinguished from both wheat and maize flour based on breakdown and peak paste viscosities. The breakdown viscosity was the most positively related measure to the resistant starch content with a linear regression R-squared value of 0.898, indicating a significant role played by granule structure in resistance to enzymatic hydrolysis. The present research demonstrates that selection of appropriate dessert banana variety is important when replacing staple flours (wheat and maize) with unripe dessert banana flour as a functional ingredient.

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Funding

This work was supported by the National Research Foundation [Grant number, 99404]. The authors are grateful to Ms T. Malindi, A.M Zikhali, and J. Mthetwa for general technical assistance. The authors are also grateful to Dr. Karin Hannweg (ARC-TSC) for editing the manuscript.

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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, Tshwane University of Technology, Private Bag X680, Pretoria, 0001, South Africa

    Joelle Ilunga Kongolo, Laura Suzanne Da Silva & Belinda Du Plessis

  2. Crop Production Division, Agricultural Research Council, Institute of Tropical and Subtropical Crops, Nelspruit, 1200, South Africa

    Obiro Cuthbert Wokadala, Johan Husselman, Mduduzi E. K. Ngcobo & Mieke Daneel

  3. Department of Food Science, University of Pretoria, Private bag X20, Hatfield, 0028, South Africa

    Naushad M. Emmambux

Authors
  1. Joelle Ilunga Kongolo
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  2. Laura Suzanne Da Silva
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  4. Belinda Du Plessis
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  5. Johan Husselman
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Correspondence to Obiro Cuthbert Wokadala.

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Kongolo, J.I., Da Silva, L.S., Wokadala, O.C. et al. Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. Food Measure 11, 1056–1064 (2017). https://doi.org/10.1007/s11694-017-9481-x

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  • DOI: https://doi.org/10.1007/s11694-017-9481-x

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