| Summary: | 碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Unripe banana flour (UBF) is rich in dietary fiber and resistant starch (RS) that help for diabetes and hyperglycemia. This study used unripe banana (Musa acuminate) to determine whether its maturity is suitable for process. It’s concluded that galacturonic acid is higher than 0.5 mg/g pulp; reducing sugar is more than 5 mg/g pulp, which exceed the range of unripe banana. UBF was used to determine its antioxidant capacity. DPPH was 63.64% of the peel powder, followed by 57.81 and 55.44% of the whole banana and pulp powder, respectively; ABTS+ was 320.23 mM of the peel powder, followed by 246.64 and 213.04 mM of the whole banana and pulp powder, respectively; Total phenolic in peel powder was 5.68 mg Gallic acid equivalent/g dw, 1.5 times for the pulp powder and 1.3 times for the whole banana powder. Total flavonoid in peel powder was 4.59 mg Quercetin equivalent/g dw, 1.8 times for the pulp powder and 1.6 times for the whole banana powder. It was found that antioxidant capacity of unripe banana was mainly from the peel. UBF has stable properties can replace the tapioca starch (TS) in the product to make chewy tapioca balls (also known as pearls, or boba), and fish balls. Appearance of UBF was observed using a 400x optical microscope and was found that starch was polyhedron, also observe the short fibers of the banana peel. In the pearls, the 100-TS had higher scores in the overall score of sensory evaluation, but in texture profile analysis (TPA), UBF group has higher hardness, gumminess and chewiness. In simulation test, UBF group can keep each value of TPA. In the fish balls, the 60-UBF and 100-UBF have higher overall scores of sensory evaluation. Using scanning electron microscope (SEM) to observe the fish balls texture, can understand the texture change by UBF replacement. UBF use in fish balls also improve the DPPH and ABTS+ scavenging capacities. Accordingly, UBF could improve the sensory characteristics of product.
|
|---|
