1篇
您的检索式：作者名="Jonatha Simbo"
|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Structural,physicochemical,antioxidant and in vitro digestibility properties of banana flours from different banana varieties(Musa spp.)显示文摘Green bananas occupy an important position in the diet of Tanzanians with potential beneficial health effects.Banana flours prepared from five Tanzania banana varieties(Mzuzu,Malindi,Mshale,Bukoba,and Moshi)were compared for the proximate composition,structure,physicochemical properties,antioxidant activities,and in vitro digestibility properties.The total starch content of banana flours was 58.01%-68.74%,and the amylose content was 16.67%-23.11%.All the samples exhibited B-type crystals.Bukoba had the highest pasting temperature and peak viscosity,and Malindi had the lowest breakdown.The peak temperature(Tp)and the enthalpy change(ΔH)of samples differed from 65.99◦C to 67.25℃ and from 7.98 to 12.59 J/g,respectively.The total polyphenol content and total flavonoid content in banana flour were positively correlated with DPPH and FRAP values,respectively.Bukoba and Moshi presented the stronger antioxidant activities among the varieties.Banana flours with the high resistant starch(RS)content(89.20%-90.86%of total starch)were highly resistant to enzyme digestion.Banana flour can be considered as a potential source of bioactive components.The varying physicochemical properties of banana flours from different varieties could broaden their application as formulations in food and nonfood industries and promote the rational utilization of banana resources of Tanzania. | Lei Chang Min Yang Ning Zhao Fei Xie Pengtao Zheng Jonatha Simbo Xiuzhu Yu Shuang-kui Du | 2022 | Food Bioscience2022，47，3： | 0 |
您所在的机构暂未开通此部分的功能，请联系管理员