Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis
نویسندگان
چکیده
Physicochemical properties of banana peel flour (BPF) were studied in two varieties (Cavendish and Dream) and two stages of ripeness (green and ripe). BPF’s were analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) at 40, 60 and 80C, oil holding capacity (OHC) at 40, 60 and 80C, colour values L, a and b, back extrusion force and viscosity, and the data were analyzed using MANOVA, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties in variety and stage of ripeness were different from each other. Viscosity and WHC80 were recommended as testing methods to differentiate BPF between the two varieties, whilst TSS and viscosity were recommended for differentiation of BPF from green and ripe stages.
منابع مشابه
The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components.
Banana peel flour (BPF) prepared from green or ripe Cavendish and Dream banana fruits were assessed for their total starch (TS), digestible starch (DS), resistant starch (RS), total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF). Principal component analysis (PCA) identified that only 1 component was responsible for 93.74% of the total variance in the starch ...
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