Oxidation by Hydrogen Peroxide Changes Crystallinity and Physicochemical Properties of Banana Flour

International Conference on Food Science and Technology

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

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

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

关键词: banana flour;    Breakdown viscosity;    Freeze-thaw stability;    Functional properties;    Gel strengths;    Pasting property;    Water absorption capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012007/pdf
DOI  :  10.1088/1755-1315/292/1/012007

来源: IOP

【 摘 要 】

Banana flour var nangka has been oxidised using hydrogen peroxide at concentration of 1 to 3 % using native banana flour as a control. Functional and pasting properties and the change in crystalline type have been compared following the modification. Investigation using XRD showed that oxidation by hydrogen peroxide decreased the crystallinity from 56.9% in the native to around 52% in the oxidised flour. The crystalline type however remained unchanged (B type). There was no remarkable difference of properties following oxidation at various concentration of hydrogen peroxide, suggesting that the smallest concentration in the present study (1%) was sufficient to modify the banana flour. In terms of functional properties, oxidation increased swelling volume, freeze thaw stability and gel strength but decreased solubility, water absorption capacity and whiteness degree. Other parameters of pasting properties were not significantly affected by oxidation in the present range of concentration except the setback and breakdown viscosity which decreased compared to the native flour.