FUNCTIONAL PROPERTIES OF UNRIPE BANANA (MUSA PARADISIACA) FLOUR OF PEYAN AND MONTHAN CULTIVARSFUNCTIONAL PROPERTIES OF UNRIPE BANANA (MUSA PARADISIACA) FLOUR OF PEYAN AND MONTHAN CULTIVARS
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Authors
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A. HARIPRIYA
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641043
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S. UMA MAGESHWARI
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641043
Keywords:
Functional properties, Physicochemical properties, Unripe banana flourAbstract
This research, carried out during the year 2022-2023, comprehensively investigated the physicochemical and functional properties of unripe banana flours derived from the Musa paradisiaca cv Peyan and Monthan (genome ABB). Stage-1 unripe bananas were processed into flour using tray drying at 55 °C.Standard protocols were employed to evaluate the functional properties of the unripe banana flours. The bulk density of the unripe banana flour ranged from 0.68 to 0.69 g/mL. The Peyan and Monthan varieties exhibited emulsion activities of 6.45 ± 0.97% and 8.15 ± 1.35%, respectively. The hydration properties of the flour were highest at 70 °C and 90 °C for both varieties. Storage at 4 °C during a five-day period resulted in decreased light transmittance and increased syneresis, with significant differences between cultivars. Partial gelation occurred at 10% starch concentration, while complete gel formation was observed at 12%.These results add to the limited literature on the underexplored Peyan and Monthan cultivars, highlighting their potential as functional ingredients in healthy, value-added food products
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