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Moisture Sorption Isotherm of Underutilized Culinary Banana Flour and Its Antioxidant Stability during Storage
Author(s) -
Khawas Prerna,
Deka Sankar Chandra
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13087
Subject(s) - sorption , gravimetric analysis , moisture , equilibrium moisture content , food science , water activity , chemistry , water content , mathematics , organic chemistry , adsorption , geotechnical engineering , engineering
The moisture sorption isotherm of vacuum dried culinary banana flour was studied using standard static‐gravimetric technique at five different temperatures (25–45C). There was a gradual increase in equilibrium moisture content (EMC) between 0.1 and 0.65 water activities ( a w ), and EMC increased beyond 0.65 a w led to type II isotherm of sigmoidal characteristics. The effect of temperature on EMC was not significant at P > 0.05. Among the seven models fitted, Peleg model showed the highest coefficient of determination ( R 2 ) with lower values of relative deviations ( R d < 10%) and fulfilled the necessary criteria desired for the model and best fitted. The net isosteric heat of sorption ( q st ) determined from the equilibrium sorption data using Clausius–Clapeyron equation showed the decreasing trend of q st with increasing EMC. Additionally, the antioxidant and polyphenols stability of culinary banana flour monitored at 25C showed minor degradation up to 120 days without affecting its bioactive properties. Practical Applications The nutritionally rich culinary banana ( kachkal ) of Assam, India having immense regional importance is yet to gain much attention and fall under the category of underutilized crop. We focused to utilize this underutilized crop for the benefit of society in terms of nutrients, functionality and healthy diet. The sorption isotherms of culinary banana flour obtained in the present study could provide essential information on designing, optimization and prediction of drying processes, storage conditions and selecting appropriate packaging materials. This study will be useful for low moisture food industry where culinary banana could promote as high value‐added flour.