%0 Journal Article %1 Anyasi2015515 %A Anyasi, Tonna A. %A Jideani, Afam I.O. %A Mchau, Godwin R.A. %D 2015 %J Food Chemistry %K flour %N 0 %P 515 - 522 %R http://dx.doi.org/10.1016/j.foodchem.2014.09.120 %T Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars %U http://www.sciencedirect.com/science/article/pii/S0308814614015052 %V 172 %X Abstract Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. \UBF\ showed marked significant differences (p < 0.05) in colour (CIEL∗a∗b∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red \UBF\ recording high \TPC\ (1130.39 ± 27.26 mg GAE/100 g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between \TPC\ and \DPPH\ showed very strong positive correlation for Mabonde \UBF\ in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red \UBF\ for ascorbic and lactic acid pretreatment (r = −0.031; r = −0.137). Organic acid pretreatment enhances the physical and antioxidant properties of \UBF\ hitherto absent in composite food formulations.

@article{Anyasi2015515, abstract = {Abstract Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. \{UBF\} showed marked significant differences (p < 0.05) in colour (CIEL∗a∗b∗ and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red \{UBF\} recording high \{TPC\} (1130.39 ± 27.26 mg GAE/100 g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between \{TPC\} and \{DPPH\} showed very strong positive correlation for Mabonde \{UBF\} in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red \{UBF\} for ascorbic and lactic acid pretreatment (r = −0.031; r = −0.137). Organic acid pretreatment enhances the physical and antioxidant properties of \{UBF\} hitherto absent in composite food formulations. }, added-at = {2014-10-07T14:17:40.000+0200}, author = {Anyasi, Tonna A. and Jideani, Afam I.O. and Mchau, Godwin R.A.}, biburl = {https://www.bibsonomy.org/bibtex/2275a7c4a87236a09f1c6277fbdce5933/liloubio}, description = {Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars}, doi = {http://dx.doi.org/10.1016/j.foodchem.2014.09.120}, interhash = {bbdef682f5d9c35843e40287168aed1d}, intrahash = {275a7c4a87236a09f1c6277fbdce5933}, issn = {0308-8146}, journal = {Food Chemistry }, keywords = {flour}, number = 0, pages = {515 - 522}, timestamp = {2014-10-07T14:17:40.000+0200}, title = {Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars }, url = {http://www.sciencedirect.com/science/article/pii/S0308814614015052}, volume = 172, year = 2015 }