The chemical composition and some p

The chemical composition and some physico-chemical characteristics of the flour obtained from eight different banana varieties are presented. The flour was prepared by freeze-drying a homogenate of green banana pulp. Amylose, starch, dietary fiber, protein, ash, moisture and lipid contents were determined. Viscosity and gelatinization of starch were also investigated. Banana flour is rich in starch granules. Peak temperature of gelatinization varied from 68 to 76 °C according to the variety. All of them showed an increase in viscosity during cooling but the variety Ouro colatina showed more stability during shearing and cooling. Chemical composition of the flour also varied according to the variety. The range obtained were 61—76.5% starch, 19—23% amylose, 2.5—3.3% protein, 4—6% moisture, 0.3—0.8% lipids, 2.6—3.5% ashes, and 6—15.5% total fiber. Considering that the flour production is easier and faster than the isolation of the starch, it would be not only more practical but also less expensive to use the flour instead.

ผลลัพธ์ (แอฟริกา) 1:

Die chemiese samestelling en 'n paar fisies-chemiese eienskappe van die meel verkry uit agt verskillende variëteite piesang aangebied word. Die meel is voorberei deur-vries droog n homogenate groen piesang pulp. Amilose, stysel, dieetvesel, proteïen, as, vog en inhoud lipied bepaal. Viskositeit en gelatinisasie van stysel is ook ondersoek. Meel piesang is ryk aan stysel korrels. Peak temperatuur van gelatinisasie gewissel 68-76 ° C volgens die verskeidenheid. Almal van hulle het 'n toename in viskositeit tydens afkoeling maar die verskeidenheid Ouro colatina het meer stabiliteit tydens skeer en verkoeling. Chemiese samestelling van die meel ook gewissel volgens die verskeidenheid. Die verkry reeks was 61-76,5% stysel, 19-23% amilose, 2,5-3,3% proteïen, 4-6% vog, 0,3-0,8% lipiede, 2,6-3,5% as, en 6-15,5% totale vesel. Ag geneem word dat die meel produksie is makliker en vinniger as die isolasie van die stysel, sou dit nie net meer prakties, maar ook goedkoper om die meel in plaas gebruik.