Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis

• Authors : Alkarkhi, A.F.M.; Saifullah, R.; Yong, Y.S.; Azhar, M.E.


• Document type : Journal article


• Year of publication : 2010


• Journal title : Asian Journal of Food and Agro-Industry


• Volume (number) : 3 (3)




• Pages : 349-362


• Peer-reviewed : No


• ISSN : 1906-3040


• Language(s) : English


• Abstract : Physicochemical properties of banana peel flour (BPF) were studied in two varieties (Cavendish and Dream) and two stages of ripeness (green and ripe). BPF's were analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) at 40, 60 and 80°C, oil holding capacity (OHC) at 40, 60 and 80°C, colour values L*, a* and b*, back extrusion force and viscosity, and the data were analyzed using MANOVA, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties in variety and stage of ripeness were different from each other. Viscosity and WHC80 were recommended as testing methods to differentiate BPF between the two varieties, whilst TSS and viscosity were recommended for differentiation of BPF from green and ripe stages.


• Keywords : CHEMICOPHYSICAL PROPERTIES; VISCOSITY; RIPE BANANAS; GREEN BANANAS; PEEL FLOUR


• Open access : Yes


• Document on publisher's site : View article on publisher's site


• Musalit document ID : IN110262

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