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- W2473866051 abstract "The objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (°Brix;0.2, pH;4.73, titratable acidity; 0.56 g/100 g malic acid, total solids; 27.42%) which was supplied from Gazipaşa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212–315, 316–500 and 501–700 μm were characterized for their physical, functional and antioxidant properties. Particle size significantly effected color, water absorbtion index and wettability. L∗ value decreased, a∗ and b∗ values decreased by increasing particle size (r2 = −0.94, r2 = 0.72, r2 = 0.73 respectively). Particles under 212 μm had the lowest rate of wettability (83.40 s). A negative correlation between particle size and wettability (r2 = −0.75) and positive correlation between particle size and water absorption index (r2 = 0.94) was observed." @default.
- W2473866051 created "2016-07-22" @default.
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- W2473866051 date "2016-12-01" @default.
- W2473866051 modified "2023-10-18" @default.
- W2473866051 title "Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour" @default.
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- W2473866051 doi "https://doi.org/10.1016/j.foodchem.2016.06.064" @default.
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