National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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