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Banana Pseudostem: Properties Nutritional Composition and Use As Food

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Banana Pseudostem: Properties Nutritional Composition and Use As Food Banana Pseudostem: properties nutritional composition and use as food Jun Ma A thesis in fulfillment of the requirements for the degree of Masters by Research School of Chemical Engineering Faculty of Engineering September 2015 PLEASE TYPE THE UNIVERSITY OF NEW SOUTH WALES Thesis/Dissertation Sheet Surname or Family name: First name: Other name/s: Abbreviation for degree as given in the University calendar: School: Faculty: Title: Abstract 350 words maximum: (PLEASE TYPE) Declaration relating to disposition of project thesis/dissertation I hereby grant to the University of New South Wales or its agents the right to archive and to make available my thesis or dissertation in whole or in part in the University libraries in all forms of media, now or here after known, subject to the provisions of the Copyright Act 1968. I retain all property rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation. I also authorise University Microfilms to use the 350 word abstract of my thesis in Dissertation Abstracts International (this is applicable to doctoral theses only). …………………………………………………………… ……………………………………..……………… ……….……………………...…….… Signature Witness Date The University recognises that there may be exceptional circumstances requiring restrictions on copying or conditions on use. Requests for restriction for a period of up to 2 years must be made in writing. Requests for a longer period of restriction may be considered in exceptional circumstances and require the approval of the Dean of Graduate Research. FOR OFFICE USE ONLY Date of completion of requirements for Award: THIS SHEET IS TO BE GLUED TO THE INSIDE FRONT COVER OF THE THESIS ORIGINALITY STATEMENT ‘I hereby declare that this submission is my own work and to the best of my knowledge it contains no materials previously published or written by another person, or substantial proportions of material which have been accepted for the award of any other degree or diploma at UNSW or any other educational institution, except where due acknowledgement is made in the thesis. Any contribution made to the research by others, with whom I have worked at UNSW or elsewhere, is explicitly acknowledged in the thesis. I also declare that the intellectual content of this thesis is the product of my own work, except to the extent that assistance from others in the project's design and conception or in style, presentation and linguistic expression is acknowledged.’ Signed …………………………………………….............. Date …………………………………………….............. COPYRIGHT STATEMENT ‘I hereby grant the University of New South Wales or its agents the right to archive and to make available my thesis or dissertation in whole or part in the University libraries in all forms of media, now or here after known, subject to the provisions of the Copyright Act 1968. I retain all proprietary rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation. I also authorise University Microfilms to use the 350 word abstract of my thesis in Dissertation Abstract International (this is applicable to doctoral theses only). I have either used no substantial portions of copyright material in my thesis or I have obtained permission to use copyright material; where permission has not been granted I have applied/will apply for a partial restriction of the digital copy of my thesis or dissertation.' Signed ……………………………………………........................... Date ……………………………………………........................... AUTHENTICITY STATEMENT ‘I certify that the Library deposit digital copy is a direct equivalent of the final officially approved version of my thesis. No emendation of content has occurred and if there are any minor variations in formatting, they are the result of the conversion to digital format.’ Signed ……………………………………………........................... Date ……………………………………………........................... ABSTRACT Banana pseudostems are crop waste, which cause economic loss and environment issues after harvest. However, pseudostems are rich in dietary fibre and have health benefits. This study explored the chemical composition (proximates, minerals, vitamins) as well as the digestibility and functionality of the carbohydrates. Dietary fibre was estimated using three methods namely the established AOAC method, Gas Chromatography and Nuclear Magnetic Resonance. As fresh banana pseudostems have limited shelf life, drying the stems using cabinet dryer using several conditions such as, drying at 40 C and 50C with/ without blanching, were compared with regard to drying time, colour as well as quality of the dried product in terms of the retention of nutrients. Drying at 50 C without blanching provided the whitest colour and shortest drying time. Thus the optimum condition for drying was established at 50 C without blanching based on nutrient retention. Musa balbisiana and Musa acuminata banana pseudostems were used in this study. There was no significant difference between protein, fat and carbohydrate content of banana pseudostems dried under different conditions. Moisture content was significantly higher in banana pseudostems dried at 40 C without blanching; ash content was significantly higher in pseudostems dried at 50 C without blanching. According to the percentage of total dietary fibre and resistant starch, pseudostem dried at 40 C with blanching had the lowest digestibility. The neutral sugars in the non-starch polysaccharides were studied and compared with commercially available natural dietary fibre supplements sold in Australia. Pseudostems had higher ratio of soluble dietary fibre to insoluble dietary fibre, as compared to the commercial supplements. The main neutral sugars in the pseudostems were glucose, mannose and xylose, while those in the commercial supplements were xylose, arabinose and mannose, which had different functionality compared to pseudostem fibre. This study is the first to demonstrate that banana pseudostem is a potential dietary fibre supplement, which may bring health benefits to consumers and economic profits to the banana growers. Table of Contents 1. Introduction ........................................................................................................................ 1 2. Literature Review .............................................................................................................. 3 2.1 The banana plant ...................................................................................................................... 3 2.1.1 Origin and world production ...................................................................................................... 3 2.1.2 Banana industry in Australia ...................................................................................................... 4 2.1.3 Taxonomy of banana ...................................................................................................................... 5 2.2 Banana pseudostem ................................................................................................................ 6 2.2.1 Introduction of banana pseudostem ........................................................................................ 6 2.2.2 Structure of banana pseudostem .............................................................................................. 7 2.2.3 Nutritional value of banana pseudostem ............................................................................ 10 2.2.3.1 Proximate nutrients ............................................................................................................................... 10 2.2.3.2 Minerals ....................................................................................................................................................... 12 2.2.4 The utilization of the banana pseudostem ......................................................................... 13 2.3 Pretreatment ‐‐ Anti‐browning ......................................................................................... 14 2.3.1 Causes of browning ...................................................................................................................... 14 2.3.1.1 Enzymatic browning .............................................................................................................................. 15 2.3.1.2 Non‐enzymatic browning .................................................................................................................... 17 2.3.2 Browning prevention methods ............................................................................................... 19 2.3.2.1 Physical methods of prevention ....................................................................................................... 20 2.3.2.2 Chemical prevention .............................................................................................................................. 23 2.4 Drying ......................................................................................................................................... 25 2.4.1 Drying principle ............................................................................................................................. 25 2.4.2 Factors that affect drying rate ................................................................................................. 27 i 2.4.2.1 Air properties ...........................................................................................................................................
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