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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 2003-2015
DOI: https://doi.org/10.20546/ijcmas.2017.608.239


Comparative Study of the Properties of Ripe Banana Flour, Unripe Banana Flour and Cooked Banana Flour Aiming Towards Effective Utilization of These Flours
Ravinder Singh1, Suvartan Ranvir2 and Sukriti Madan1
1Food Science and Technology Department, Guru Nanak Dev University, Amritsar,Punjab 143001, India
2Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001, India
*Corresponding author
Abstract:

Ripe banana flour, unripe banana flour and cooked banana flour prepared from banana procured from local market were assessed for physicochemical and functional properties such as pH, total soluble solids (TSS), water absorption capacities, and oil absorption capacities at 40, 60 and 80 áµ’C, colour values L*, a* and b*, bulk density foaming capacity and foaming stability, emulsion activity and stability, dispersibility and wet ability. Data obtained were analysed by standard deviation and average based. All statistical analyses showed that physicochemical and functional properties prepared from ripe green and cooked banana were different from each other. pH, TSS, WAC, bulk density and colour values used to discriminate between ripe, unripe and cooked banana flour.


Keywords: Ripe banana flour, Utilization, Data, Cooked banana flour.
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How to cite this article:

Ravinder Singh, Suvartan Ranvir and Sukriti Madan. 2017. Comparative Study of the Properties of Ripe Banana Flour, Unripe Banana Flour and Cooked Banana Flour aiming Towards Effective Utilization of These Flours.Int.J.Curr.Microbiol.App.Sci. 6(8): 2003-2015. doi: https://doi.org/10.20546/ijcmas.2017.608.239