Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)

• Authors : Kumar, P.S.; Saravanan, A.; Sheeba, N.; Uma, S.


• Document type : Journal article


• Year of publication : 2019


• Journal title : LWT - Food Science and Technology


• Number : 116




• Pages : 108524


• Peer-reviewed : Yes


• ISSN : 0023-6438


• Language(s) : English


• Abstract : Banana and plantain offer larger scope in the preparation of designer foods with enriched functional constituents. The study was targeted to investigate the functional and structural differences between different genome groups of banana and its influence on functional characteristics and chemical constituents. Green banana flour (GBF) was prepared from five varieties such as Grand Naine (AAA), Monthan (ABB), Saba (ABB), Nendran (AAB) and Popoulu (AAB). The flour of Monthan recorded higher swelling and water holding power at 70-90 °C while Popoulu recorded higher solubility. Differential scanning calorimetry (DSC) showed an endothermic transition enthalpy over a range of 255.57 J/g for Grand Naine to 418.81 J/g for Monthan. Light transmittance was reduced in the flour of Monthan when it was stored at 4 °C. Green banana flour contains OH, CH2 groups, COO- stretch, and C-O-H bends. X-ray crystallinity was found to be higher in the Grand Naine while Monthan exhibited C-pattern starch. Saba flour displayed a slower rate of in vitro starch digestibility than other flours. Higher phenolic content was observed in Nendran and Popoulu which was correlated with higher antioxidant properties. With its varying functional characteristics and nutritional composition, GBF could be used as a supplement in confectionary, bakery and fortified products such as baby food and healthy snacks.
  Highlights
  • Plantain cultivars like Monthan and Saba recorded higher thermal resistant values.
  • Nendran and Popoulu with higher antioxidant activity could be used for health foods.
  • GBF with higher resistant starch content offers to produce low glycemic products.
  • GBF could be used for making confectionary, bakery and fortified products.


• Keywords : CHEMICOPHYSICAL PROPERTIES; THERMAL PROPERTIES; BANANA FLOUR; RESISTANT STARCH; GLYCEMIC INDEX


• Open access : No


• Document on publisher's site : View article on publisher's site


• Musalit document ID : IN190648

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