Physical and Functional Properties of Banana Pseudostem Flour and its Effect on the Quality (Texture and Microstructure) of Formulated Bread

Authors

  • Lee Hoon Ho Universiti Sultan Zainal Abidin
  • Thuan-Chew Tan Universiti Sains Malaysia
  • Noor Aziah Abdul Aziz Universiti Sains Malaysia
  • Norlia Muhamad Universiti Sultan Zainal Abidin

Keywords:

Banana pseudostem flour, bread, functional properties, texture profile analysis, scanning electron microscopy

Abstract

The objectives of this study were to compare physical and functional properties of banana pseudostem flour (BPF) with commercial wheat flour (CWF). The texture and microstructure qualities of composite breads formulated with partial substitution (10%) of CWF by BPF, as well as the addition of hydrocolloids, i.e. xanthan gum or sodium carboxymethyl cellulose (Na CMC), were also investigated. The microstructure of the bread crumb was evaluated using scanning electron microscope. When compared to CWF, water and oil holding capacities for BPF was significantly (p < 0.05) higher, whereas bulk density, water activity, and lightness (CIE L*) value for BPF was significantly (p < 0.05) lower. Bread formulated with BPF without addition of hydrocolloids showed harder bread crumb than the bread containing BPF and hydrocolloids. However, the addition of Na CMC into the composite bread formulation showed to improve the crumb softness, whereby the crumb appeared to have more continuous protein network and larger gas cells. Therefore, composite bread with added Na CMC is suitable to be utilized in processing of good quality bread. 

Author Biographies

  • Lee Hoon Ho, Universiti Sultan Zainal Abidin
    Department of Food Industry, Faculty of Bioresources and Food Industry
  • Thuan-Chew Tan, Universiti Sains Malaysia

    Food Technology Division,

    School of Industrial Technology

  • Noor Aziah Abdul Aziz, Universiti Sains Malaysia

    Food Technology Division,

    School of Industrial Technology

  • Norlia Muhamad, Universiti Sultan Zainal Abidin
    Department of Food Industry, Faculty of Bioresources and Food Industry

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Published

21-06-2017

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Section

Articles

How to Cite

Physical and Functional Properties of Banana Pseudostem Flour and its Effect on the Quality (Texture and Microstructure) of Formulated Bread. (2017). Journal Of Agrobiotechnology, 8(1), 1-12. https://journal.unisza.edu.my/agrobiotechnology/index.php/agrobiotechnology/article/view/105