Huang Shiqi, Martinez Mario M, Bohrer Benjamin M
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
Foods. 2019 Nov 19;8(11):586. doi: 10.3390/foods8110586.
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater ( < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest ( < 0.05) bulk density, while banana flour had the greatest ( < 0.05) bulk density. The swelling power of the tropical flours was greater ( < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
本研究的目的是比较热带面粉来源（两种面包果面粉（A 型和 B 型）和一种香蕉面粉）与更传统的面粉来源（小麦粉）的成分和功能特性。测定了宏量营养素组成、pH 值、持水和持油能力、堆积密度、粒度、溶解度、膨胀力、糊化特性和热力学性质（糊化和回生）。所有评估的面粉在成分上相似，碳水化合物含量较高（以干物质计大于 82.52 g/100 g），其中大部分碳水化合物含量由淀粉组成（大于 67.02 g/100 g）。热带水果面粉的持水能力高于小麦粉（<0.05）。面包果面粉 B 的堆积密度最低（<0.05），而香蕉面粉的堆积密度最高（<0.05）。热带面粉的膨胀力大于小麦粉（<0.05）。热带面粉的粘度高于小麦粉，但当温度保持在 130°C 时显著降低。这些结果表明，两种面包果面粉和香蕉面粉在加工食品中具有很大的应用潜力，并且与更传统的面粉具有相似的成分属性。
