Interciencia ISSN: 0378-1844 [email protected] Asociación Interciencia Venezuela

Pacheco-Delahaye, Emperatriz; Maldonado, Ronald; Pérez, Elevina; Schroeder, Mily PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN ( paradisiaca L.) FLOURS Interciencia, vol. 33, núm. 4, abril, 2008, pp. 290-296 Asociación Interciencia Caracas, Venezuela

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How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative PRODUCTION AND CHARACTERIZATION OF UNRIPE PLANTAIN (Musa paradisiaca L.) FLOURS

Emperatríz Pacheco-Delahaye, Ronald Maldonado, Elevina Pérez and Mily Schroeder

SUMMARY

Four dehydration methods were employed to produce and, affected significantly (p≤0.05) the proximate composition and then, characterize and compare flours elaborated from com- physical properties of the flours. The rheological and functional mercial unripe plantain (Musa paradisiaca L subsp. normalis), properties were different in each of the flours obtained, show- variety Harton/Horn. Dehydration of the unripe edible portion ing a non Newtonian pseudo-plastic fluid behavior. Since the of the plantains was completed using tray chamber and double plantain fruits are important crops in tropical and subtropical drum dryers, lyophilization (freeze-drying) and microwave oven. regions, the elaboration of flours with differences in their func- The flours obtained were evaluated in their proximate compo- tional properties from the perishable fruit validates these flours sition, physical characteristics, and rheological and functional as ingredients for different food elaborations, such as the drum properties. The results indicate that the dehydration processes dried flour for of instant or quick cooking food.

PRODUCCIÓN Y CARACTERIZACIÓN DE HARINAS DE PLÁTANO (Musa paradisiaca L.) INMADURO Emperatríz Pacheco-Delahaye, Ronald Maldonado, Elevina Pérez y Mily Schroeder RESUMEN

Se emplearon cuatro métodos de deshidratación para producir proximal y las características físicas de las harinas. Las propie- y luego caracterizar y comparar harinas producidas con plátano dades reológicas y funcionales fueron diferentes en cada una de (Musa paradisiaca L. subsp. normalis) de la variedad Harton/Horn las harinas obtenidas, mostrando en solución un comportamiento inmaduro (verde). La deshidratación de la parte comestible del de fluido no Newtoniano pseudoplástico. Dado que el plátano es plátano inmaduro se completó utilizando deshidratadores de bande- un cultivo importante en zonas tropicales y subtropicales, la elabo- ja, doble tambor, liofilización (secado en congelación) y horno de ración de harinas con diferentes propiedades funcionales a partir microondas. Las harinas obtenidas fueron evaluadas en cuanto a de la fruta perecedera las valoriza como ingredientes para diferen- composición proximal, características físicas, y propiedades re- tes productos alimenticios, como sería el caso de la harina deshi- ológicas y funcionales. Los resultados indican que el proceso de dratada con el deshidratador de doble tambor para usarla como deshidratación afectó significativamente (p≤0,05) la composición ingrediente en alimentos “instantáneos” o de rápida cocción.

Introduction M. acuminata (AA) and M. are consumed usually areas where it is grown are balbisiana (BB) (Stover and as ripe fruits; whereas ripe dispersed over the country, plants are mono- Simmonds 1987; Robinson and unripe plantain fruits are either in artesanian familiar cotyledonous perennial and 1996). Plantain and cooking usually consumed boiled or small areas (conucos) or in important crops in the tropical bananas are very similar to fried (Surga et al., 1998). large areas where it is pro- and subtropical world regions unripe dessert bananas (M. Banana plantations consti- duced for export. The produc- (Strosse et al., 2006). They Cavendish AAA) in exterior tute extensive crops in tropi- tion of plantain in Venezuela include dessert banana, plan- appearance, although often cal and Caribbean countries, during the ten last years, ex- tain and cooking bananas. larger; the main differences where they are used as ba- cluding dessert banana fruits Traded plantain (Musa para- in the former being that their sic food. In Venezuela, the (cambur), has been estimated disiaca AAB) and other cook- flesh is starchy rather than commercial plantain cultivar at 5850000ton (FAO, 2004; ing bananas (Musa ABB) are sweet, they are used unripe used is the Harton variety. Agrevo, 2008; MAT, 2008). almost entirely derived from and require cooking (Happi It is difficult to establish the New high yield cultivars the AA·BB hybridization of Emaga et al., 2007). Dessert production volumes, as the allow banana plants to be

KEYWORDS / Flour / Musa paradisiaca / Non Conventional Flours / Plantain Flour / Precooked Flours / Received: 09/05/2007. Modified: 02/18/2008. Accepted: 02/20/2008.

Emperatriz Pacheco-Delahaye. Ronald Maldonado. Agronomical trition, University of Wisconsin- Mily Schroeder. Psychologist Biologist, Universidad Central de Engineer and M.Sc. in Foods Stout, USA. D.Sc. UCV, Venezu- and M.Sc. in Applied Psy- Venezuela. (UCV), Venezuela. Science and Technology, UCV, ela. Professor, UCV, Venezuela. chology, University of Wis- M.Sc. in Foods and Nutrition, Venezuela. Professor, UCV, Ven- Address: Instituto de Ciencia y consin-Stout, USA, Professor Universidad Simón Bolívar ezuela. e-mail: maldonador@ Tecnología de los Alimentos, of the Human Services De- (USB), Venezuela. D.Sc. in Food agr.ucv.ve UCV. Apartado Postal 47.097. partment of the University Science, Université de Paris VII, Elevina Eduviges Pérez Sira. Caracas 1041-A, Venezuela. e- of Phoenix. USA. e-mail France. Professor, UCV, Venezue- Biologist, (UCV), Venezuela. mail: [email protected] [email protected] la. e-mail: [email protected] M.Sc. in Food Science and Nu-

290 0378-1844/08/04/290-06 $ 3.00/0 APR 2008, VOL. 33 Nº 4 PRODUÇÃO E CARACTERIZAÇÃO DE FARINHAS DE PLATANO/BANANA DA TERRA (Musa paradisiaca L.) IMATURO Emperatríz Pacheco-Delahaye, Ronald Maldonad, Elevina Pérez e Mily Schroeder

RESUMO

Empregaram-se quatro métodos de desidratação para produzir composição proximal e as características físicas das farinhas. As e em seguida caracterizar e comparar farinhas produzidas com propriedades reológicas e funcionais foram diferentes em cada plátano/banana de terra (Musa paradisíaca L. subsp. normalis) da uma das farinhas obtidas, mostrando um comportamento fluido variedade Harton/Horn, imaturo. A desidratação da parte comes- non Newtoniano pseudoplástico. Devido que o plátano é um culti- tível do plátano imaturo se completou utilizando desidratadores vo importante em zonas tropicais e subtropicais, a elaboração de de bandeja,secadores de tambor duplo, liofilização (secado por farinhas com diferenças em suas propriedades funcionais a partir congelamento) e forno microonda. As farinhas obtidas foram ava- da fruta perecível as valoriza como ingredientes para diferentes liadas quanto à composição proximal, características físicas, e produtos alimentícios, como é o caso da farinha secada em tam- propriedades reológicas e funcionais. Os resultados indicam que bor para alimentos instantâneos ou de cozimento rápido. o processo de desidratação afetou significativamente (p≤0,05) a

grown more extensively, re- Dehydration is one of the and reported the content of Material and Methods sulting in a higher economic oldest methods of food pres- proteins (6.8%), fats (0.3%), value, as they respond to plant ervation (Adams, 2004) and ash (0.5%), and dietary fiber Raw material improvement methods, fertil- converting plantain into flour (7.6%). Juárez-García et al. ization and pest and disease could contribute to reduce (2006) also reported that ba- Fifty pounds of unripe control (Gwanfogbe et al., losses and allow the food in- nana flour was mainly total (green) plantains (Musa par- 1988). From the nutritional dustry to store the product starch (73.36%) and dietary adisiaca normalis) variety point of view, these fruits are throughout the year. In order fiber (14.52%); of the total Harton/Horn were obtained among the green vegetables to use plantain flours as in- starch, the available one was directly from five market- with the richest iron and other gredients for the food industry 56.29% and resistant starch places in Maracay, Aragua nutrients contents (Aremu and it is necessary to characterize 17.50%. These authors pre- State, Venezuela, taking care Udoessien, 1990). However, their chemical and nutritional pared banana flour bread with not to mix them with other they are highly perishable and composition, as well as their a higher content of protein, varieties. The fruits were cho- subjected to fast deteriora- physical, physicochemical, total starch, resistant starch sen of grade 1 maturity stage tion, as their moisture content rheological and functional and indigestible fraction than (unripe) and with acceptable and high metabolic activity properties. the control made without ba- appearance for consumption persist after harvest (Demirel Instant plantain flours were nana flour, and indicated that (Dadzie and Orchard, 1997). and Turhan, 2003). Air-dry- prepared from ripe and un- the banana flour is a potential Plantains from the five mar- ing alone or together with ripe plantain (M. paradisia- ingredient for bakery products ketplaces were mixed in one sun-drying is largely used for ca) fingers, by cooking and containing slowly digestible batch. They were cleaned, preserving unripe banana. Be- subsequent oven dehydration carbohydrates. peeled and rinsed with large sides helping preservation, at 76°C and at 88-92°C, re- Plantain starch granules amounts of tap water, and drying adds value to banana. spectively, by Ukhun and Uk- are characterized by extreme manually sliced 0.5-1'' thick, is one such val- pebor (1991). These authors shapes, such as irregular, to be used in the pilot scale ue-added product with a crispy considered the products as spheroid and elongated gra- production of flours with four and unique taste, consumed as having commercial potential nukes, with sizes ranging 10- different schemes. a snack and as an ingredient on their own or as ingredients 50µm (Pérez, 1997), charac- of breakfast cereals. It can for other foods such as baby teristics that are similar to Production of unripe be consumed as produced or weaning foods, puddings, those found in banana starches plantain flours further processed by coating soups and gravies. Gwanfogbe (Eggleston et al., 1992). with sweeteners, frying, de- et al. (1988) had shown the The present work was aimed 1- Dehydration by freeze-drying hydrating or boiling (Demirel usage of plantain flour at an at 1) to obtaine unripe plan- (lyophilization). Approximately and Turhan, 2003). Banana industrial level, with full or tain flours at pilot level using three pounds of plantain slices powder is prepared from des- low starch content, in order to four different dehydration tech- were transferred to a container sert bananas after mashing maintain the texture of certain niques: double drum, freezing and treated with 1% citric acid and drying the pulp in drum frequently frozen and defrost- and tray chamber drying, and for 1min. Three independent or spray dryers. The dried ed foodstuff. Dietary fiber, microwave irradiation; 2) to batches of treated slices were product is pulverized and resistant starch, proteins and compare the proximate com- spread out in layers 1cm thick passed through a 100-mesh mineral contents increase in position, nutritional properties, on stainless-steel shelves in a sieve, producing a free-flowing industrially elaborated cook- physical, physicochemical and tray-drying accessory and kept powder which is stable for at ies when substituting wheat rheological characteristics of at -18°C for 24h, after which least one year after packaging. flour by 7% of unripe plantain the prepared flours; and 3) to they were lyophilized for 5h This powder is used in bakery flour, as shown by Maldo- evaluate these flours as ingre- in a Freezone 4.5 lyophilizer and confectionery industries, nado and Pacheco-Delahaye dients that may guarantee a (Labconco; Missouri, USA). in the treatment of intestinal (2000), who also showed that year-round supply, and encour- The dehydrated product was disorders and in infant diets starch is the main component age the development of new milled in a hammer mill to a (Adeniji et al., 2006). (84%) of unripe plantain flour, products. particle size of ~0.01mm. The

APR 2008, VOL. 33 Nº 4 291 flour obtained was stored at Table I 27 ±3ºC and relative humidity Proximate composition and chemical characteristics (%; db)* of (RH) of 79 ±2% in a hermetic unripe plantain flours dehydrated by four different methods** glass container, until further Parameter Dehydration methods analysis (Barbosa-Canovas and Vega-Mercado, 1996; Singh and Lyophilization Drum dryer Microwave Chamber dryer Heldman, 2001). Moisture 2.36 ±0.10c 5.46 ±0.11b 6.73 ±0.20b 11.75 ±0.73a Ash 1.98 ±0.08ab 2.19 ±0.047a 1.95 ±0.03a 2.02 ±0.17a 2-Dehydration by double Crude fat 0.83 ±0.01a 0.5 ±0.05b 0.17 ±0.15d 0.31 ±0.01cb drum dryer. Three independent Crude protein*** 2.92 ±0.10a 3.30 ±0.25a 3.12 ±0.18a 3.08 ±0.08a batches of approximately four Dietary fiber 9.67 ±0.05a 9.01 ±0.19a 9.43 ±0.20a 9.37 ±0.45a pounds of sliced plantain were Starch 74.65 ±2.08c 63.50 ±0.55a 64.52 ±0.25a 74.30 ±2.32ab Reducing sugars 1.37 ±0.18a 1.74 ±0.21a 1.65 ±1.53a 1.27 ±0.53a milled to obtain a pulp, using Total Sugars 6.98 ±0.77b 15.78 ±1.50a 14.95 ±1.53a 4.23 ± .67b equal amounts of sliced plan- Amylose**** 38.29 ±0.61c 35.84 0.54a 34.29 ±0.51a 33.26 ±1.80b tains and water. A single drum Amilopectin**** 61.71 64.16 65.71 66.74 dryer Speedtrol 20 (Sterling * db: Dry base, except moisture. Power System, Inc. Indiana, ** Data are the average of three repetitions ± standard error. The values in a row followed by the same letter are not USA) was fed with milled pulp statiscally different at a significance level of 5%. *** N×6.25. **** In base of 100% of starch. at 4rpm and 60psi steam pres- sure (152°C), obtaining a yield of 25% pulp:flour. The dehy- lb dry air, specific volume: and titratable acidity (ex- Statistical analysis drated portion was milled in a 18.51feet3/lb; and 18.46% of pressed as meq·g-1) and pH hammer mill Fitz Mill model relative air moisture) was ap- measured according using Except for the rheology, D (Fitzpatrick Company Inc. plied for 3h or until constant procedures 02-31 and 02- data collected for each of the Chicago, USA), to a particle moisture was reached. The de- 52 in AACC (2000). Color three batches of each flour size of ~0.01mm. The flour was hydrated portion was milled measurement was performed was assessed in triplicate (n= stored (27 ±3ºC, 79 ±2% RH) in a hammer mill (model D with a Macbeth Color-Eye 3) and reported as average ± in a hermetic glass container above) using a 60 mesh screen, colorimeter equipped with a standard deviation. The data (Barbosa-Canovas and Vega- to obtain a particle size of ap- standard plate tile with pa- was analyzed by one-way Mercado, 1996; Singh and Held- proximately 0.01mm. The flour rameters L= 94.64 (±0.3), a= ANOVA followed by Dun- man, 2001). obtained was stored at 27 ±3ºC, -1 (±0.1), b= 0 (±0.2) and can test, carried out with the 2 2 2 3-Dehydration by irradiation RH 79± 2%) in a hermetic glass DE= √(L) +(a) +(b) , as de- statistical package SPSS (Chi- microwave. Three independent container (Barbosa-Canovas and scribed in the Hunter Labora- cago, USA), ver. 8.0 of 1997. batches of approximately one Vega-Mercado, 1996). tory Manual (2001). pound of sliced plantain were Results and Discussion modified by microwave irra- Proximate composition and Functional and rheological diation following González and chemical characteristics properties Proximate composition Pérez (2002a). Briefly, the mois- and some chemical ture was adjusted at 25% in a The moisture content of the Water absorption, soluble characteristics polyethylene bag; it was then fresh edible portions, moisture, solids content and swelling placed in a household micro- crude protein (N×6.25), crude power were determined us- Table I summarizes the wave oven EM-370T (Sanyo; fat, ash, starch of the flours were ing combined methods, ac- proximate composition of the Tottori, Japan) for 4min at 85ºC analyzed following methods 44- cording to González and Pérez plantain flours. The mois- at one-half of the equipment 15-A, 46-13, 30-10, 08-01, 76-13, (2002b). The gelatinization ture content of the plantain power (650W, 2450MHz). The respectively, in AACC (2000). profiles of the four flours (10% flour obtained by freeze-dry- Total dietary fiber was deter- concentration paste) were eval- ing (2.36%) has the lowest temperature was monitored with mined using the methodology uated using the Brabender Am- value, while the tray chamber a thermocouple placed inside described by Sigma TDF100A, ylograph, according to method dried flour shows the largest the plastic bag. The irradiated following the procedures 985.29 76-10 in AACC (2000). Ini- one (11.75%). These values portion was milled in a hammer and 960.52 in AOACI (1997). tial pasting temperature, range are acceptable for the estab- mill (model D above) to a par- The apparent amylose content of pasting temperature, peak lished goal, to reach a stable ticle size of ~0.01mm. The flour was determined after Juliano viscosity, viscosity at 95°C shelf life (<20.0% moisture), obtained was stored at (27 ±3ºC, (1971) and AOACI (1997) using and viscosity at 50°C were the and agree with those previ- RH 79± 2% in a hermetic glass potato amylose (Sigma A-3508) points analyzed from the Am- ously reported (Kayisu et al., container until further analysis. as a standard. Amylopectin ylograph curve (Zhuo et al., 1981; Gwanfogbe et al., 1988; 4-Conventional dehydration. content was calculated as total 1998). Breakdown, setback and Daramola and Osanyinlusi, Three independent batches of starch minus amylose. Total and consistency were calculated 2006). Crude protein and di- approximately five pounds of reduced sugars were determined according to Bhattachary and etary fiber content of the four the sliced edible portions were using the protocol described by Sowbhagya (1979). The appar- flours did not show significant transferred in one layer to the Nelson (1944). ent viscosity of 10% concentra- differences (p≥0.05) among trays of the chamber of the air tion paste starch of the unripe them. Gwanfogbe et al. (1988) convention dehydrator mod. Physical and plantain flours was obtained by pointed out that the dietary fi- 655159; (Mitchell; Manchester, physicochemical properties using a Brookfield viscometer ber in flours was not affected UK). Over the plantain layer at 30°C (spindle Nº 4, and 6, by the heating treatment. In (61.30% moisture) a flow of air Density was determined 12, 30 and 60rpm), according spite of the low protein con- at 70°C (air moisture: 0.0265lb/ following Whistler (1964), to Whistler (1964). tent, the high dietary fiber

292 APR 2008, VOL. 33 Nº 4 content makes them of inter- Table II est from a nutritional point Physical and physicochemical properties of unripe plantain flours of view. Fruits from banana dehydrated by four different methods* plants have high fiber and re- Parameter Dehydration Methods sistant starch content (Higgins et al., 2004; USDA, 2005; Lyophilization Drum Dryer Microwave Cabinet Dryer Kahlon and Smith, 2007) and pH 4.6 ±0.1b 5.1 ±0.3a 6.10 ±0.6a 5.10 ±5.10a their flours are a high dietary Total density (g/ml) 0.58 ±0.10b 0.25 ±0.01c 0.75 ±0.04a 0.71 ±0.07a fiber source. Color difference (DE) 13.38 ±0.05c 20.92 ±0.04b 23.09 ±0.05a 12.84 ±0.03c Dietary guidelines (USDA, 2000; Marlett et al., 2002) * Data are the average of three repetitions ± standard error. The values in a row followed by the same letter are not recommend a minimum daily statiscally different at a significance level of 5% intake of dietary fiber of 25g, equivalent to 12.5g per 1000 calories consumed, which is soil conditions. Ash content is Consequently, these flours are be attributed to total or partial considerably higher than the considered among the chemi- considered as starchy staples gelatinization of the flours, estimated intake in western cal characteristics that define food. The differences ob- due to the effect of the ther- countries (Sungsoo Cho and quality of wheat flour (Pe- served among the four flours mal treatments. The flour ob- Dreher, 2001). According to terson et al., 1986, Kent and are due to the increment of tained with microwave drying recent surveys (USDA, 2000) Evers, 1994). The ash content total sugar content in those showed a higher density than the average intake of dietary of wheat flours of high, me- obtained using the drum-dryer the other three, which demon- fiber is 12-17g. Thus, there is dium and low grade ranges and microwave. The amylose strates a greater compactness the need to increase fiber in- from 0.35 to 2.3% (Kent and fraction of the freeze-dried of the particles. In contrast, take and this has encouraged Evers, 1994). As shown in flour shows an average of the flour dried in the double the use of high-fiber and resis- Table I, the ash content did 38.29% (g/100 g of starch), drum had a low density. Gela- tant starch food products. not show significant differ- while in the other flours it is tinization affects density since A high level of dietary fiber ences (P≥0.05) among the four slightly lower. Kayisu et al. during the process the granu- and resistant starch in unripe flours, varying from 1.98 to (1981) reported amylose and lar structure is completely loss plantain and banana flours 2.19%, values that are similar amylopectin contents of 16.0 (Thomas and Atwell, 1999) has been reported by Vieira to those reported for wheat and 84.0%, respectively, in and all of the starchy mol- da Mota et al. (2000), who flours (2.0-2.7% dry basis) by banana starch, and Walisze- ecules suffer rearrangements found 6-15.5% total fiber, and Halverston and Zeleny (1971) wski et al. (2003) reported that lead to a decrease of the by Suntharalingam and Ra- and INN (1999). The crude a 40.70% amylose content in weight by volume unit. The vindran (1993) who reported fat content of unripe plantain the edible portion of banana. quantification of the relative 12.6%. On the other hand, flour obtained by lyophiliza- Similar results of the proxi- density and specific gravity of Pacheco-Delahaye and Testa tion is higher than the other mate composition of the un- the flours allows the establish- (2005) reported contents of three flours, with statistical ripe plantain presented herein ment of the flours’ functional 8.82% and 16.2% of dietary differences among them. were reported by Suntharalin- properties in relation to trans- fiber and resistant starch, re- The composition of bananas gam and Ravindran (1993) for port and bin bulk storage, an spectively, in unripe plantain and plantains pulp changes flours produced from the local important factor also for ma- flour. Moreover, the fiber-rich markedly during ripening. banana varieties Alukehel and chinery design. powder made by Rodríguez- Since the amount of sugar Monthan, and by Vieira da Color is an important physi- Ambriza et al. (2008) appears in fruits usually increases as Mota et al. (2000) in different cal parameter in flour quality. as a promising ingredient for they ripen, it can be a useful varieties of freeze-dried green Flours obtained by double functional foods, as it con- index of maturity or stage of banana flours. drum and microwave drying tains high total dietary fiber ripeness. Total sugar content are darker than those obtained and indigestible fraction. Also, in unripe plantain flour ob- Physical and by freeze-drying. The dark- research has been carried out tained by drum drying and physicochemical properties est color was that of the mi- in plantain products. Pacheco microwave irradiation was crowave-dried plantain flour. (2002) found 6.1-6.8% and higher than that in the oth- Results for the physical and Those obtained in a double 14.5-15.1% of dietary fiber er two flours. These differ- physicochemical properties drum dryer and microwave and resistant starch, respec- ences could be attributed to of the flours are presented oven presented the largest col- tively, in green plantain chips. starch hydrolysis produced by in Table II. The dehydration or differences when compared Maldonado and Pacheco the thermal effect (Alexan- treatments affected signifi- to the standard white plate (2000) reported increments of der, 1995; Waliszewski et al., cantly the pH and the total tile. These results suggest oc- of 8.65% (from 4.97 to 5.4%) 2003). Indeed, a reduction in density of the flours, as Pérez currence of the Maillard reac- and of 21.05 % (from 0.19 to starch content in these flours (1997) reported a density of tion in the two flours. It can 0.23%) of dietary fiber and could be noted, and cannot 1.58g·ml-1 in native starch iso- be reasonably presumed that resistant starch, respectively, be attributed to the end of the lated from unripe plantain. the browning is produced by in cookies prepared with sub- green-life of the fruit. These The pH differences could be enzymatic and non-enzymatic stitution of wheat flour by 7% results are a guarantee of the attributed to depolymerisa- reactions that usually take of green plantain flour. unripe state before the dehy- tion caused by the different place in the food. In spite of All commercial flours con- dration process. thermal treatments, hence pro- the color differences observed tain trace quantities of inor- Starch is the principal ducing acid terminal residues in the flours, their color was ganic elements, depending component (63.50-74.65%) in the starch molecules. The not differenciable by visual on the botanical source and of the unripe plantain flours. relatively low densities could observation from the color of

APR 2008, VOL. 33 Nº 4 293 lecular forces inside 80 to 95°C). For the starch granules. the microwave- In the second stage irradiated flour, (70-95°C) the starch a mild swelling granules begin to ab- of the granule sorb water from the developed in the crystalline zones due first stage (from to the temperature 60 to 90°C) increase. The water and a sudden absorption profile de- increase took pends on the degree place in the sec- of intermolecular ond stage, from bounding while starch 90 to 95°C. This depolymerisation is could be due to caused by the thermal the presence of treatment. Although remaining strong the water absorption bounding forces curves of all flours at the crystal- show two stages, line zones. flours produced with The soluble Figure 2. Amylograph curves of dehydrated un- microwave irradia- solids content ripe plantain flours. tion and double drum or molecular dryer show a differ- dispersion pat- ent profile: the first terns curves of the four flours cosity at 95°C (A in Figure stage already takes are presented in Figure 1c. 2) and a sharp viscosity re- place at 60°C, show- The curves show a progressive duction during the holding ing a slight increment increment with temperature, time (at 95°C for 20min; A Figure 1. Water absorption (a), swelling up to 80°C and more with two stages of molecular to B), with a value of 470UB. power (b) and soluble solids (c) of dehy- marked thereafter, dispersion, the more marked Pérez (1997) reported a stable drated unripe plantain flours. being more evident one from 80% onwards. The viscosity in plantain native in the double drum thermal treatments produce starch during the plot pre- the edible portion of the un- dryer flour. This high water the collapse of the bounding senting a breakdown equal ripe plantain, even after color absorption at low temperature forces among starch granules, to zero. This difference is differences had been detected makes the flour obtained in enabling them to lose integ- explained by the type of with the white tile standard. double drum dryer a suitable rity and permitting amylose sample used in each of these The limited browning reaction ingredient for quick prepara- molecules to leach and dis- two studies. Except for the taking place could be due to a tions or instant food (Alexan- perse in greater proportion in lyophilized flour, the overall lower availability of reducing der, 1995). the medium. Here again, the viscosity of the other three sugar and amino acids for the The swelling patterns of flours obtained by microwave- flours showed relatively simi- Maillard reaction and to the the flour obtained using the and drum-drying show higher lar patterns after they had inactivation of the enzymes tray dryer and freeze-drier levels than the other two. The reached maximum viscosity. that contribute to the brown- are similar, with a progres- results reflect the existence The flours obtained using ing. sive swelling at the interval of two types of bonds with the tray chamber dryer and of temperatures evaluated and different bounding forces in- lyophilizer increased their Functional and rheological a similar behavior to the wa- side the starch granules of viscosity from zero (30°C) to properties ter absorption profile (Figure these flours. The soluble sol- a peak at 95°C, with values 1b). Kayisu et al. (1981) also ids curves reported for plan- of 310 and 780UB, respec- Figures 1a, b and c show reported two stages in unripe tain native starch (Kayisu et tively. The drum dried flour the temperature dependence plantain starch, one at <70ºC al., 1981; Pérez, 1997) showed developed an initial viscos- of water absorption, swell- and another, more noticeable, patterns of behavior and tem- ity of 400UB at 30°C, while ing power and solid soluble at 70-75ºC. The starchy dehy- perature ranges comparable to the microwave irradiated one contents of the four unripe drated flour using the drum the ones shown in Figure 1c. started to developed 100UB plantain flours. The water ab- dryer exhibits a higher swell- at 30°C, increasing a peak sorption patterns of the flours ing pattern than those shown Gelatinization profiles of 300UB during the hold- obtained using the tray cham- by the rest. It should be point- ing time at 95°C. This rheo- ber dryer and lyophilization ed out that the drum drying The plots of the Amylo- logical profile coincided with show two well defined stages treatment produces a total dis- graph curves of the unripe the description by Alexander (Figure 1a). During the first ruption of the granular struc- plantain flours are depicted (1995) of the so-called “pre- stage (60-70°C) water absorp- ture of the starches (Colonna in Figure 2. Except for the gelatinized” or “pre-cooked” tion did not increase. It can et al., 1984). However, it is drum-dried flour which had starches, referred to in the be assumed that throughout observed (Figure 1b) that even an initial pasting temperature group which, when mixed this stage, the water molecules with a high disruption level of of 63°C, that of the other with water at room tempera- reversibly reach the amor- the flour particles elaborated three flours was reached dur- ture, provides a rapid viscos- phous zones of the granular with the double drum dryer, ing the holding time at 95°C. ity increase without a thermal structure, causing the rup- a second stage of energetic The lyophilized flour showed process. This property is im- ture or weakening of intermo- relaxation was required (from a high peak of maximum vis- portant for industrial appli-

294 APR 2008, VOL. 33 Nº 4 the results of appar- Científico y Humanístico, Uni- on starch isolated from plantain ent viscosity in all versidad Central de Venezuela. cultivars, plantain hybrids and . Starch/Starke. flours, the microwave 44: 121-128. and double drum REFERENCES FAO (2004) Anuario Estadístico dried flours had FAO. www.faostat.fao.org. higher viscosity than AACC (2000) Laboratory Methods. (02/2008). th the other two. It was 10 ed. American Association of Cereal Chemists. St. Paul, González Z, Pérez E (2002a) Evalu- expected that these MN, USA. ation of lentil starches modified by microwave irradiation, and two flours would de- Adams KL (2004) Food dehy- velop less viscosity extrusion cooking. Food Res. dration options. Value added Int. 35: 415-420. than the other two, Technical Note. www.attra.org/ as a function of the attra.pub/PDF/dehydrate.pdf González Z, Pérez E (2002b) Ef- (08/28/2007). fect of the acetylation on starch content. It some properties of rice starch. can thus be inferred Adeniji TA, Barimalaa IS, Achine- Starch/Starke. 54: 148-154. whu SC (2006) Evaluation of that the formation bunch characteristics and flour Gwanfogbe PN, Cherry JP, Sim- of residual granular yield potential in black Sigatoka mons JG, James C (1988) Func- particles from new resistant plantain and banana tionality and nutritive value Figure 3. Apparent viscosity (cps) of dehy- of composite plantain (Musa drated unripe plantain flours. colloidal groupings, hybrids. Glob. J. Pure Appl. Sci. (NGA) 12: 41-43 paradisiaca) fruit and glandless increasing viscosity, cottonseed flours. Tropic. Sci. took place in differ- Agrevo (2008) Servicios. Cultivos: 28: 51-66. cations in instant or quick Plátano y Cambur. Breve re- ent ways under microwave seña del cultivo en el país. Halverston J, Zeleny L (1971) Crite- cooking products. The flour and drum-drying. www.reshet.net/agrevo/02b05_ ria of wheat quality. In Pomer- obtained by the tray chamber cont.html anz J (Ed.) Wheat Chemistry dryer demonstrated the high- and Technology. AACC. St. Conclusion Alexander A (1995) Pregelatinized Paul, MN, USA. p. 54. est stability during the setting starches what are they all Happi Emaga T, Herinavalona or retrogradation, followed The results obtained con- about?. Cereal Foods World 40: 769-770. Andrianaivo R, Wathelet B, by the flour obtained with firm the feasibility of produc- Tchango Tchango J, Paquot M lyophilization and finally the AOACI (2000) Official Methods of (2007) Effects of the stage of ing starch flour with mois- th flour treated by the double Analysis. 17 ed. Association maturation and varieties on the ture contents with adequate of Official Analytical Chem- drum dryer and microwave chemical composition of banana levels for a stable shelf life. ists International. Washington, and plantain peels Food Chem. oven. These flours have considerable DC, USA. 103: 590-600. contents of dietary fiber and Aremu CY, Udoessien EI (1990) Higgins JA, Higbee DR, William Apparent viscosity starch, as well as different Chemical estimation of some T, Donahoo WT, Brown IL, functional behaviors that make inorganic elements in selected Bell ML, Bessesen DH (2004) The viscosity of a liquid tropical fruits and vegetables. Resistant starch consumption them of interest as ingredients Food Chem. 37: 229-240. system is its resistance to flow for food production. The re- promotes lipid oxidation. Nutr. Barbosa-Canovas G, Vega-Mer- Metab. 1. www.nutritionand- due to internal friction. The sults also show that the func- cado H (1996) Cabinet and bed metabolism.com/content/1/1/8 so-called viscosity of a starch tional properties of the flours dryer. In Chapman Hall ITP, (08/28/2007). solution is the combined ef- are affected by the different (Eds.) Dehydration of Foods. Hunter Laboratory Manual (2001) st fect of a number of inherent thermal treatments. Moreover, 1 ed. Thompson. New York, Hunter Associate Laboratory properties. The effect results information is made available EEUU. pp. 157-184, 256-257. Universal Software. Version from the residual granular for the applicability of the Bhattachary K, Sowbhagya M (1979) 3.8. ISO 9001 certified. Res- Pasting behavior of rice: A New ton, VA, USA. particles of new colloidal flours as a function of their method of viscography. J. Food groupings that take place dur- INN (1999) Tabla de Composición different functional properties, Sci. 44: 797-780, 804. de Alimentos para uso Prác- ing the starch cooking pro- as resulting effects of the dif- Colonna P, Doublier JL, Melción tico. Instituto Nacional de Nu- cess. Many starches possess a ferent treatments. Data about JP, de Monredón F, Mercier C trición. Ministerio de Sanidad varying grade of thyxotropy, rheological properties dem- (1984) Extrusion cooking and y Asistencia Social. Caracas, which is the property of the onstrates that the dehydration drum drying of wheat starch. Venezuela: 40 pp. I. Physical and macromolecular Juárez-García E, Agama-Acevedo starch paste becoming thinner treatment of the edible portion modification. Cereal Chem. 61: with agitation or under shear. E, Sayago-Ayerdi SG, Rodrí- of plantain incremented the 538-543. guez-Ambriz SL, Bello-Pérez In starch paste, the observed flour starch granule stability Dadzie BK, Orchard JE (1997) Rou- LA (2006) Composition, di- viscosity depends upon the in the cooking process at high tine Post-Harvest Screening gestibility and application in shearing rate. As the main temperatures, a relevant condi- of Banana/Plantain Hybrids: breadmaking of banana flours. flour component is starch, it tion for industrial processing. Criteria and Methods. Inibap Plant Foods Hum. Nutr. 61: Technical Guidelines. www. 131-137. will be the principal respon- Also, the drum dryer flour has ipgri.cgiar.org/publications/ sible for the viscosity. The Juliano BO (1971) A simplified as- the properties of a pre-gelati- pdf/235.pdf. (08/28/2007). say for milled-rice amylase. aqueous slurry of the flours nized or “pre-cooked” flour, Daramola B, Osanyinlusi SA (2006) Cereal Sci Today 16: 334-340. had a marked tendency to be- an important advantage for Production, characterization and Kahlon TS, Smith GE (2007) In have as a pseudo-plastic fluid; ready-to-eat products. application of banana (Musa vitro binding of bile acids by in which the apparent viscos- spp) flour in whole maize. Afr. bananas, peaches, pineapple, J. Biotechnol. 5: 992-995. ity decreased as a function of ACKNOWLEDGMENT grapes, pears, apricots and the shear rate increment (Fig- Demirel D, Turhan M (2003) Air- nectarines. Food Chem. 101: drying behavior of Dwarf Cav- 1046-1051 ure 3). This is common for The authors acknowledge endish and Kayisu K, Hood LF, Vansoest PJ starch or starchy solutions due the financial support provided slices J. Food Eng. 59: 1–11 (1981) Characterization of to their thyxotropy. On the through grant Nº 0137331-97 Eggleston G, Swennen R, Akoni S starch and fiber of banana fruit. other hand, when comparing from the Consejo de Desarrollo (1992) Physicochemical studies J. Food Sci. 46: 1885-1890.

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