Effect of solid-state fermentation and drying methods on the physicochemical properties of flour of two plantain cultivars grown in Malaysia
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Date
2019-10
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Universiti Putra Malaysia
Abstract
The present work assessed the effect of solid-state fermentation (SSF) and drying methods
[hot air drying (HAD) and hot air drying assisted by microwave finish drying (MFD)] on
the physicochemical, functional and gelatinisation properties of flours of Nangka and Tanduk
plantain cultivars. Drying methods and SSF did not affect the fat, dietary fibre and carbohydrate
contents of the plantain flours. However, both treatments significantly affected the pH and
titratable acidity of the flours. In addition, SSF coupled with MFD significantly increased
the water absorption and oil absorption capacities of the flours more than the flours obtained
from the hot air drying. Similar trend was observed with the swelling characteristics of the
flours. Fermented and MFD flours had higher swelling power than flours obtained by hot air
drying. Optical microscopy revealed that drying methods employed in the present work did not
significantly alter the starch granules birefringence of the plantains.