Articles
PROPERTIES OF COMPRESSION-MOLDED BANANA-BASED SHEETS COMPARED WITH BANANA FLOUR
Article number
928_30
Pages
243 – 250
Language
English
Abstract
Banana is not only consumed fresh but also processed as flour for food industry application.
Previously, banana flour has been successfully used to form biodegradable edible sheets by compression molding, showing possible application as an environmentally friendly packaging material.
However, there is still a need to improve their physical properties to be suitable for application.
The objectives of this study were to determine the solubility and swelling power properties of different types of banana flour and compression-molded banana sheets at two different temperatures, as well as to study the mechanical properties of compression-molded sheets made from these types of banana flour.
Native flour and flour modified by a pregelatinization process were obtained from banana pulp (PF) and whole banana with peel (WF). Modified banana flour showed higher solubility at low temperature than native flour.
Compression-molded banana sheets formed from native and modified flour showed higher solubility than banana flour.
Modified banana flour exhibited lower swelling power than native flour at high temperature.
Swelling power increased as temperature increased in both banana flour and banana sheet.
The increase in swelling power as temperature increased of compression-molded sheets from modified flour was greater than from native flour.
Banana sheets from WF and PF showed similar mechanical properties.
However, banana sheets from modified flour presented lower tensile strength than banana sheets from native flour.
These results show that pre¬gelatinization of banana flour affected the properties of the flour and compression-molded banana sheets which can tailor this product for possible food applications as a packaging material and ingredient.
Previously, banana flour has been successfully used to form biodegradable edible sheets by compression molding, showing possible application as an environmentally friendly packaging material.
However, there is still a need to improve their physical properties to be suitable for application.
The objectives of this study were to determine the solubility and swelling power properties of different types of banana flour and compression-molded banana sheets at two different temperatures, as well as to study the mechanical properties of compression-molded sheets made from these types of banana flour.
Native flour and flour modified by a pregelatinization process were obtained from banana pulp (PF) and whole banana with peel (WF). Modified banana flour showed higher solubility at low temperature than native flour.
Compression-molded banana sheets formed from native and modified flour showed higher solubility than banana flour.
Modified banana flour exhibited lower swelling power than native flour at high temperature.
Swelling power increased as temperature increased in both banana flour and banana sheet.
The increase in swelling power as temperature increased of compression-molded sheets from modified flour was greater than from native flour.
Banana sheets from WF and PF showed similar mechanical properties.
However, banana sheets from modified flour presented lower tensile strength than banana sheets from native flour.
These results show that pre¬gelatinization of banana flour affected the properties of the flour and compression-molded banana sheets which can tailor this product for possible food applications as a packaging material and ingredient.
Authors
R. Sothornvit , S. Songtip
Keywords
compression-molded sheet, banana, mechanical properties, modified flour, physical properties
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