Physicochemical and Pasting Properties of Cross Linked-Banana Flour

International Conference on Food Science and Technology

Marta, H.^1 ; Cahyana, Y.^2 ; Senia, E.^2 ; Djali, M.^1 ; Halim, I.R.^2 ; Urrohmah, S.^2 ; Khairunnissa, D.S.^2 ; Sutardi, A.A.^2

Laboratory of Food Processing Technology, Food Industrial Technology Department, Universitas Padjadjaran, Indonesia^1

Laboratory of Food Chemistry, Food Industrial Technology Department, Universitas Padjadjaran, Indonesia^2

关键词: Absorbances;    banana flour;    Breakdown viscosity;    Chemical functional groups;    Freeze-thaw stability;    Pasting property;    Sodium tripolyphosphate;    Wave numbers;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012006/pdf
DOI  :  10.1088/1755-1315/292/1/012006

来源: IOP

【 摘 要 】

Role of milieu pH at 5, 8 and 11 has been investigated to determine the effectiveness of cross-linking by STPP (Sodium tripolyphosphate) to banana flour. Change in physicochemical and pasting properties due to the treatments have been studied. The characterization by XRD and FTIR has also been carried out to reveal the diffraction pattern and the change in the chemical functional group. The result showed that cross-linking at the pH studied did not change the diffraction pattern of banana flour. An investigation using FTIR indicated that peak absorbance at wavenumber 2300 and 928 cm-1 increased following the treatment with the increase of pH, suggesting the formation of diester phosphate and C-O-P linking respectively. Swelling volume and solubility were remarkably affected by crosslinking at pH 11 while freeze-thaw stability at pH 5. The effectiveness of cross-linking on changing the pasting properties was not affected by the pH but cross-linking per se decreased the breakdown viscosity compared to the native flour.