Effects of Peeling and Steaming Time on Pasting and Gel Textural Properties of  Green Banana Flour

Supamas Hanpermchai; Pitiporn Ritthiruangdej; Mintra Nugthum; Nantawan Therdthai

Authors

Supamas Hanpermchai Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Pitiporn Ritthiruangdej Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Mintra Nugthum Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Nantawan Therdthai Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Keywords:

Banana Flour, Steaming Time, Peeling

Abstract

This study aimed to evaluate the effects of peeling and steaming time of unripe banana on the pasting and gel textural properties of its flour. Green bananas (75-76% moisture, ripening stage 1 or 2) were divided into 5 groups and used for preparing 5 banana flour samples. In the first three groups, bananas were washed, peeled and sliced (2-mm thick). Slices were immersed in 0.5% citric acid solution (1:2 w/v) for 1 min and subsequently steamed for 0 min (control sample), 5 min (P5 sample) and 10 min (P10 sample). Each sample was drained to eliminate excess of water and dried at 70 °C for 24 hours. Dried bananas were ground, sifted and then stored at room temperature. For the other 2 groups, unpeeled green bananas were steamed for 5 min (U5 sample) and 10 min (U10 sample) and subsequently processed in the same way as the control sample. Pasting properties of the obtained flour samples were tested using a Rapid Visco Analyzer (RVA), whereas the flour gel samples containing 30% total solids flour (w/v) were subject to Texture Profile Analysis (TPA) using a Texture Analyzer. Based on the RVA results, the peak, trough, final, breakdown, setback viscosities and pasting temperatures significantly (p≤0.05) decreased with an increase in the steaming time. Moreover, peeling the banana prior to steaming caused a decrease in all the pasting property values. Based on the TPA results, the pregelatinized flour gels became weaker and less cohesive than the native flour gel. Pregelatinized banana flour through steaming was able to rapidly absorb water and had decreased viscosity at ambient temperature.

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