Okezie U, Akanbi C T, Otunola E T, Adeyemi I A
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Int J Food Sci Nutr. 2003 Nov;54(6):437-45. doi: 10.1080/09637480220138106.
Flour mixes obtained by the addition of banana pulp in various proportions (0-50%) to maize 'extracts' were evaluated for some quality characteristics. All the mixes had significantly lower values of crude protein, fat and water-holding capacity. Gelation, however, significantly increased the water-holding capacity in all cases. The ash content, titratable acidity and total sugars increased tremendously with an increase in the level of banana substitution. While both Adam's consistency values and equilibrium moisture content decreased with an increase in the level of banana substitution, the syneresis values did not show any consistent pattern. The consistently low moisture content and the results of the moisture sorption isotherms suggest a good storage stability of all the mixes, especially when kept under conditions of water activity of 0.30 and below, and their possible suitability for baked products.
对通过向玉米“提取物”中添加不同比例（0 - 50%）香蕉果肉获得的面粉混合物进行了一些品质特性评估。所有混合物的粗蛋白、脂肪和持水能力值均显著较低。然而，凝胶化在所有情况下均显著提高了持水能力。随着香蕉替代水平的提高，灰分含量、可滴定酸度和总糖大幅增加。虽然随着香蕉替代水平的提高，亚当稠度值和平衡水分含量均降低，但脱水收缩值未呈现任何一致模式。持续较低的水分含量以及吸湿等温线结果表明，所有混合物均具有良好的储存稳定性，尤其是在水分活度为0.30及以下的条件下保存时，并且它们可能适用于烘焙产品。
