(2009) Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 1 Abbs F. M. A., 2 Sifullh, R. nd 2* Azhr, M. E. 1 School of Industril Technology, Environmentl Technology Division, Universiti Sins Mlysi, 11800 Penng, Mlysi 2 School of Industril Technology, Food Technology Division, Universiti Sins Mlysi, 11800 Penng, Mlysi Abstrct: Physicl properties of ripe bnn flour were studied in Cvendish nd Drem bnn, in order to distinguish the two vrieties. Flour ws nlyzed for ph, totl soluble solids (TSS), wter holding cpcity (WHC) nd oil holding cpcity (OHC) t 40, 60 nd 80 C, color vlues L*, * nd b*, bck extrusion force nd viscosity. Physicl properties dt were nlyzed by cluster nlysis (CA) nd discriminnt nlysis (DA). CA showed tht the two types of flour were different in terms of selected physicl properties. DA indicted tht WHC t 60 C ws the min contributor in discriminting the two types of flour. Keyword: Physicl properties, ripe bnn flour, cluster nlysis, discriminnt nlysis. Introduction Bnn is one of the most consumed fruits in tropicl nd subtropicl regions. New economicl strtegy to increse utiliztion of bnn includes the production of bnn flour when the fruit is unripe, nd to incorporte the flour into vrious innovtive products such s slowly digestible cookies (Apricio- Sguiln et l., 2007), high-fiber bred (Jurez- Grci et l., 2006) nd edible films (Sothornvit nd Pitk, 2007). The preprtion of bnn flour from unripe bnn hs been reported (Rodrı guez- Ambriz et l., 2008), nd the flour hs been shown to possess thickening nd cooking properties nerly identicl to those of isolted strch (Sunthrlingm nd Rvindrn, 1993). In Mlysi nd some other South Est Asin countries however, bnn is minly consumed ripe. It will be interesting to prepre bnn flour from ripe fruits. Ripe bnn flour cn potentilly offer new products with stndrdized composition for vrious industril nd domestic uses. Bnn flour prepred from ripe bnn contining quntity of sugr is suitble for incorportion into food products requiring solubility, sweetness nd high energy content. Physicl properties of fresh bnn nd bnn constituents such s bnn strch, hve been studied nd chrcterized (Zhng et l., 2005), however the work to chrcterize physicl properties of ripe bnn flour with the intention of discriminting between flours prepred from different bnn vrieties hs not been performed. Commercil bnn flour production is not yet common in Asi however this industry is gining populrity in mjor bnn producing countries in Afric (Emg et l., 2008). In its originl form, it is reltively esy to differentite between vrieties (skin color, ppernce, sizes nd other dimensions). Once the pulp is processed into flour, identifiction of the bnn origin nd stge of ripeness becomes chllenge. For the purpose of qulity control in the smll nd medium industries with limited budgets nd mnpower, it my be esier to perform physicl mesurements. The determintion of chemicl constituents of the flour such s sugr, strch nd dietry fibers is more lborious nd time consuming. Therefore it my be worthwhile to study the physicl properties of bnn flour prepred from ripe fruits of common vrieties, nd devise methods to discriminte bnn flour bsed on its physicl dt. Sttisticl techniques tht cn be pplied to perform this tsk is the multivrite sttisticl techniques (Mrkus et l., 2002; Ricrdo et l., 2003). Severl vrieties of bnn cn be found in the Mlysin mrket however two of the most importnt vrieties re Cvendish (Mus prdisic L, cv cvendshii) nd Drem (Mus cumint coll. AAA, cv Berngn ) bnn. Cvendish bnn is more expensive thn the Drem bnn. Therefore the objective of this study ws to chrcterize selected physicl properties of ripe bnn flour, nd to use the dt to discriminte between the two bnn flours prepred from ripe Cvendish nd Drem bnn. *Corresponding uthor. Emil: zhr@usm.my Tel.: 6 04 6533888 (ext 2222). Fx.: 6 04 6573678 All Right Reserved
184 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. Mteril nd Methods Preprtion of ripe bnn flour Two bnn vrieties, nmely Cvendish (Mus prdisic L, cv cvendshii) nd Drem (Mus cumint coll. AAA, cv Berngn ) bnn, were purchsed from eleven different mrkets round Penng Islnd, Mlysi. A totl of 70-80 ripe bnn (stge 5 of ripeness more yellow thn green) of ech vriety were obtined from ech mrket (A totl of 1648 bnns for ll smples). The ripeness stge 5 ws selected since this stge corresponds to vrious uses in industril trnsformtion nd trditionl culinry preprtions (Emg et l, 2008). The fruits were peeled nd cut into trnsverse slices of bout 2 mm thickness. Slices were then dipped in 0.5 % (w/v) sodium metbisulphite solution for 5 min, drined nd dried in oven (AFOS Mini Kiln) t 60 o C for 18 hrs. The dried smples were ground in Retsch Mill Lbortory (Retsch AS200) to pss through 60 mesh screen to obtin bnn flour. The yield of flour ws clculted by dividing the mount of flour produced by the mount of fresh bnn used, nd the results were converted to g/kg (g of flour/kg of bnn). The flour ws stored in irtight plstic pcks in cold storge (15±2 C) for further nlyses. ph, totl soluble solid nd viscosity The ph of the flour ws mesured using Inlb 421 Electrode ttched with Delt 320 ph meter (Mettler-Toledo, Switzerlnd). Flour dispersion (8% (w/v)) ws stirred for 5 min, llowed to stnd for 30 min, filtered nd the ph of filtrte mesured (Sunthrlingm nd Rvindrn, 1993). Totl soluble solids (TSS) in the sme flour slurries were mesured using n Atgo refrctometer (Atgo PAL-1, Co. Ltd., Tokyo, Jpn) (Slvdor nd Fiszmn, 2007). Viscosity ws determined s described by Fgbemi (1999). Flour ws dispersed in wter t 8% (w/v) concentrtion using mgnetic stirrer (1000 rpm) nd heted from 30 to 95 o C in wterbth nd kept t this temperture for 20 min. The slurry obtined ws stirred constntly nd cooled t room temperture. The viscosity ws mesured using Brookfield Viscometer, model DV-E (Brookfield engineering lbortories, Inc, Middleboro, MA, USA) using spindle 3, t 50 rpm. Wter-holding cpcity (WHC) nd oil-holding cpcity (OHC) Twenty-five millilitres of distilled wter or commercil olive oil were dded to 1 g of dry smple, stirred nd incubted t 40, 60 or 80 o C for 1 h. Tubes were centrifuged t 3000 x g for 20 min, the superntnt ws decnted, nd the tubes were llowed to drin for 10 min t 45 o ngle. The residue ws weighed nd WHC nd OHC clculted s g wter or oil per g dry smple, respectively (Rodrı guez- Ambriz et l., 2008). Color The instrumentl mesurement of bnn flour color ws crried out with Colorimeter Minolt CM-3500d (Minolt, Spectrophotometer, USA) nd the results were expressed in ccordnce with the CIELAB system with reference to illuminnt D65 nd visul ngle of 10 o. The mesurements were performed through 6.4-mm-dimeter diphrgm with n opticl glss, plcing the flour directly on the glss. The prmeters determined were L* (L* = 0 [blck] nd L* = 100 [white]), * ( * = greenness nd +* = redness), b* ( b* = blueness nd +b* = yellowness). Bck extrusion force of slurry A TA-XTplus Texture Anlyzer (Stble Micro Systems, Godlming, UK) ws used to evlute the texture of the bnn flour slurry (10% w/v). Bck wrd extrusion tests were conducted with the disc dimeter 45 mm, setting the probe trvel distnce t 30 mm. Both tests were performed with test speed of 5 mm/s, trigger force of 5 g, nd force in compression mode. Force-time curves were recorded t crosshed speed of 5 mm/s nd recording speed ws 5 mm/s to enble evlution of bck extrusion force (BEF) of the slurry. BEF of slurry my indicte geltion property potentils of the flour. Multivrite sttisticl methods Cluster nlysis Cluster nlysis (CA) is multivrite technique, whose primry purpose is to clssify the objects of the system into ctegories or clusters bsed on their similrities, nd the objective is to find n optiml grouping for which the observtions or objects within ech clusters re similr, but the clusters re dissimilr to ech other. Hierrchicl clustering is the most common pproch in which clusters re formed sequentilly. The most similr objects re first grouped, nd these initil groups re merged ccording to their similrities. Eventully s the similrity decreses ll subgroups re fused into single cluster. CA ws pplied to physicl properties of bnn flour using linkge method. In the linkge method, the distnces or similrities between two clusters A nd B is defined s the minimum distnce between point in A nd point in B:
Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 185 ( j A, B) = min{ d( y i, y ), for yi in A nd y j in B Where d y i, y ) is the Eucliden distnce in (1). ( j At ech step the distnce is found for every pir of clusters nd the two clusters with smllest distnce (lrgest similrity) re merged. After two clusters re merged the procedure is repeted for the next step: the distnces between ll pirs of clusters re reclculted nd the pir with minimum distnce is merged into single cluster. The result of hierrchicl clustering procedure cn be displyed grphiclly using tree digrm, lso known s dendrogrm, which shows ll the steps in the hierrchicl procedure (Richrd nd Den, 2002; Alvin, 2002). Discriminnt function Discriminnt nlysis is multivrite technique used for two purposes, the first purpose is description of group seprtion in which liner functions of the severl vribles (discriminnt functions (DFs)) re used to describe or elucidte the differences between two or more groups nd identifying the reltive contribution of ll vrible to seprtion of the groups. Second spect is prediction or lloction of observtions to group in which liner or qudrtic functions of the vrible (clssifiction functions (CFs)) re used to ssign n observtion to one of the groups (Richrd nd Den, 2002; Alvin, 2002). Results nd discussion Generl The verge length nd dimeter of Cvendish nd Drem bnn used for the study were 18.0 nd 6.0, nd 13.1 nd 5.3 cm respectively. The verge weight per fruit ws 174 nd 101 g for Cvendish nd Drem bnn, respectively. This indictes differences in the size of the two bnn vrieties. Ripe bnn flours produced were ple or soft yellow in color, scttered with smll blck spots nd presented bnn flvor. After production of bnn flour, the verge yield of Cvendish nd Drem bnn flour were 183.4 nd 274.3 g/kg of bnn fruit respectively. Chemicl composition of both bnn flours hs been compred (AlKrkhi et l., 2009). The protein nd ft contents of the ripe bnn flour were low, i.e. 4.78 nd 4.11, 0.42 nd 0.30% for Cvendish nd Drem bnn flour respectively. The content of crbohydrte ws high in both types of flour nd this is expected since ripe bnn is known to contin high level of sugr nd dietry fibers (Rodriguez-Ambriz et l., 2008). Tble 1 summrizes the men nd stndrd devitions of selected physicl prmeters for the two types of bnn flour. The verge TSS of Cvendish bnn flour ws slightly lower thn tht of Drem bnn, thus indicting higher sugr content in the Tble 1. Men nd stndrd devitions (n =11) of selected physicl prmeters for the two types of bnn flour Prmeter Cvendish Type of bnn flour Drem ph 4.77 ± 0.16 4.63 ± 0.16 TSS ( Brix) 4.79 ± 0.34 5.03 ± 0.49 WHC 40 C 0.85 ± 0.09 0.52 ± 0.11 WHC 60 C 0.96 ± 0.09 0.65 ± 0.22 WHC 80 C 2.57 ± 0.71 2.68 ± 0.97 b OHC 40 C 0.93 ± 0.06 0.84 ± 0.09 b OHC 60 C 0.91 ± 0.08 0.86 ± 0.09 b OHC 80 C 0.99 ± 0.15 1.05 ± 0.14 L * 67.29 ± 2.30 66.18 ± 5.75 * 4.79 ± 0.90 6.68 ± 1.58 b * 20.51 ± 1.88 26.03 ± 2.44 BEF (N) 0.87 ± 0.37 0.38 ± 0.12 Viscosity (mp.s) 85.63 ± 2.66 62.30 ± 7.83, wter holding cpcity; g wter/g dry smple, b, oil holding cpcity; g oil/g dry smple
186 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. ltter. In principle, this could cuse less sweetness to be perceived in Cvendish bnn flour which in turn could influence consumer cceptnce. This suggestion however, needs further testing since the difference is mrginl. TSS indictes soluble solid content of bnn flour, nd high TSS hs been ssocited with high sucrose content in bnn pulp (Bugud et l., 2006). It hs been reported tht the verge strch content drops from 70 to 80% in the pre-climcteric period to less thn 1% t the end of the climcteric period, while sugrs, minly sucrose, ccumulte to more thn 10% of the fresh weight of the fruit (Zhng et l., 2005). As ripe bnn ws used for flour preprtion the ph is expected to be mildly cidic with low cid content, but with high sugr content. Men WHC incresed with temperture, nd rnged between 0.5 2.7 g/g dry smple. These vlues re lower thn those reported in mngo dietry fiber (12 nd 15 g wter/g dry smple) nd mngo peel dietry fiber (11 g/g) (Lrruri et l., 1996), but were similr to those of fiber-rich unripe bnn flour (2.5 g/g) (Rodrı guez-ambriz et l., 2008). The verge WHC40 nd WHC60 were higher in the Cvendish bnn flour s compred to tht of Drem bnn. WHC could be relted to the physicl stte of strch (Wliszewski et l., 2003), dietry fiber nd protein in the flour. It ws the relese of mylose which hs the cpcity to effectively bind wter molecules tht yielded higher WHC (Rodrı guez-ambriz et l., 2008). Strch however is not the principl component of ripe bnn (Zhng et l., 2005), leving dietry fibers nd protein s the min contributing fctors tht influence WHC of ripe bnn flour. The highest WHC ws ttined t 80 C in ll bnn flour ws lso ttributed to the effects of the solution properties of dietry fiber (Jurez-Grci et l., 2006) nd to less extent the geltiniztion of strch in the flour tht bsorbs wter into strch grnules with concomitnt swelling (Rodrı guez-ambriz et l., 2008). Good wter holding property implies the potentils of bnn flour to be used s thickener in liquid nd semiliquid foods. Another functionl property of bnn flour is oil holding cpcity (OHC). Men OHC rnged between 0.8 to 1.0 g oil/g dry smples t the three tempertures ssessed. These vlues re slightly lower thn tht reported in fiber-rich bnn powder tht could hold 2.2 g oil/g dry smple (Rodrı guez-ambriz et l., 2008), but re similr to tht of mngo dietry fiber with OHC in the rnge 1.0 1.5 g oil/g ((Lrruri et l., 1996). Other products tested for OHC include mngo peel dietry fiber (~ 4 g oil/g), (Lrruri et l., 1996) nd citrus peel fiber (2.35 5.09 g oil/g) (Chu nd Hung, 2003). OHC reltes to the hydrophilic chrcter of strches present in the flour (Rodrı guez- Ambriz et l., 2008) tht could be present in some quntity in Cvendish s well s in Drem bnn Figure 1. Dendrogrm showing clustering of bnn flour smples bsed on physicl properties
Assessment of physicl properties of ripe bnn flour prepred from two vrieties: Cvendish nd Drem bnn 187 flour. Good oil bsorption cpcities of the flours suggest tht they my be useful in food preprtions tht involve oil mixing, such s in bkery products where oil is n importnt ingredient. The men L * vlues of the flour were similr (~ 67.0), indicting similrity in lightness color of the flour. Drem bnn flour ppered to show more reddish nd yellowness tones (higher * nd b* vlues) s compred to tht of Cvendish flour. During ripening of bnn, the flesh color chnges from opque white to very soft yellow thus reflecting different extents of strch hydrolysis nd sugr synthesis (Slvdor nd Fiszmn, 2007) in the bnn vrieties. As both flours were yellow in color with cceptbly high b* vlues (yellowness tone), these ripe bnn flours my be suitble for incorportion into products requiring high yellowness tones such s yellow noodle or certin bkery products. The verge L* vlues of both flours however ws similr. Even though some differences were noted in the color vlues of the flour, cution must be exercised when interpreting these dt since scttered drk spots within the flour might hve interfered with color nlyses. In ddition color chnges of bnn slices during drying might lso complicte the interprettion of L**b* vlues. In view of color chnge during drying, more work should be performed to evlute enzyme ctivity such s polyphenoloxidse (PPO), nd totl phenolic contents of bnn slices in order to study color chnges during drying of bnn slices. This is becuse bnn is known to undergo enzymic browning upon wounding (Vils-Bos nd Kder, 2006). The verge viscosity nd BEF were 85.63 mp.s nd 0.87 N, nd 62.30 nd 0.38 N respectively for Cvendish nd Drem bnn flour. In ll cses the verge viscosity nd BEF of Cvendish bnn flour slurry were higher thn those of Drem bnn. The functionlity of strch is lrgely relted to its geltiniztion nd psting chrcteristics. In theory, when bnn flour is heted in wter, strch grnules swell t their geltiniztion temperture. When mylose leches out of the grnules nd swell, viscosity nd texturl chnges result. Since strch content is low in ripe bnn (Zhng et l., 2005), the viscosity of ripe bnn flour slurries could hve been ttributed to protein contents since protein content hs been shown to increse with incresing ripeness of bnn cultivrs (Yomeni et l., 2004). Other components with viscosity properties such s dietry fibers could lso contribute to viscosity nd BEF of bnn flour. The differences in these physicl properties my hve certin implictions in products incorported with ripe bnn flours. Cluster nlysis Cluster nlysis (CA) ws used to identify the similrity groups between the bnn flour smples. CA rendered dendrogrm s shown in Figure1, grouping ll 22 smples into two sttisticlly significnt clusters. Cluster 1 (smples 1-11 for Cvendish bnn flour) nd clusters 2 (smples 12-22 for Drem bnn flour) revel tht the two types of bnn flour hve different chrcteristics in terms of physicl properties. Figure 1, lso shows tht Cvendish bnn flour exhibited consistent behvior more thn Drem bnn. This indictes tht the vlues of physicl properties of Drem bnn flour show greter fluctution. This grouping gives evidence tht smples in ech group shre ech other the sources of physicl properties tht were different from the other type of bnn flour. Tble 2. Eigen-vlue of DF for the two types of bnn flour Function Eigenvlue % of Vrince Cumultive % 1 35.35 100.00 100.00 Tble 3. Wilks Lmbd for testing discriminnt function vlidity Test of Function Wilks' Lmbd Chi-squre P-Vlue 1 0.03 48.51 0.00 Discriminnt nlysis The DA pplied on rw dt consisted of thirteen prmeters. Only one DF ws found to discriminte the two vrieties s shown in Tble 2. Wilk s Lmbd test showed tht DF is sttisticlly significnt s shown in Tble 3. Furthermore 100% of the totl vrince between the two types of bnn flour ws explined by only one DF. The reltive contribution for ech prmeter is given in eqution 2. (2) L * nd b * vlues nd WHC60 exhibited strong contribution in discriminting the two types of flour nd ccount for most of the expected vritions in physicl properties of the flour smples, while other prmeters showed less contribution in explining
188 Abbs F. M. A., Sifullh, R. nd Azhr, M. E. Tble 4. Clssifiction results for discriminnt nlysis of the two types of flour Type of bnn % correct Predicted group membership Cvendish Drem Cvendish 100 11 0 Drem 100 0 11 100.0% of originl grouped cses correctly clssified. the vrition between the bnn flour. The reltive contribution of the prmeters cn be rnked s follows; L* > b* > WHC60 > viscosity > ph > WHC40 > OHC40 > OHC80 > OHC60 > WHC80, BEF > * > TSS. Bsed on this rnking it my be concluded tht L* nd b* vlues nd WHC60 re the most importnt physicl properties tht discriminte ripe Cvendish nd Drem bnn flour. However since color ssessment ws problemtic due to the presence of drk spots nd color chnges occurred during drying of bnn slices, it would be pproprite to dismiss color prmeter s discriminting methods to differentite the flour. TSS is the lest relible physicl prmeter to discriminte the flour since the contents of soluble solid in the flours were lmost similr (Tble 1). The clssifiction mtrix (Tble 4) showed tht 100% of the cses were correctly clssified to their respective groups. The results of clssifiction lso showed tht significnt differences existed between these two types of flour (Tble 4), ffording 100% correct ssigntion, which re expressed by in term of one discriminnt function. This result is in greement with CA which indicted tht the two types of flour were different bsed on their physicl properties. Source identifiction Reltionship between the scores of discriminnt function nd the smples from vrious smples (Figure2) corresponded to the scores of discriminnt function for vrious smples. The smples nos. 1-11 corresponded to bnn smples of ech vriety. It could be seen from Figure2 tht ll Cvendish smples showed positive contribution to discriminnt function, wheres Drem bnn smples showed negtive contribution. This difference ws minly due to the L * nd b * vlues nd WHC60. The positive contribution ws minly ttributed to positive coefficient of the prmeters, while the negtive contribution ws minly ttributed to the negtive coefficient of the prmeters in eqution 2. Conclusion The present study reveled some differences in physicl properties of ripe Cvendish nd Drem bnn flour. Sttisticl nlysis indicted tht wter holding cpcity t 60 C were the min contributors in discriminting the two types of flours. Future work should involve comprison of physicl properties of bnn flour prepred from vrious stges of ripeness nd vrieties. This should be supported by chemicl nlysis of dietry fibers, strch nd sugr composition in order to explin the differences in physicl properties of the flour. Incorportion studies of ripe bnn flour into strtegic food products could lso be ttempted. Acknowledgement The uthors grtefully cknowledge the finncil ssistnce from Universiti Sins Mlysi nd the reserch fcilities by Den of the School of Industril Technology, USM, Penng. USM short term grnt (304/ PTEKIND/638098) is cknowledged. References Alkrkhi, A.F.M., Rmli, S. nd Es, A.M. 2009. Differentition of ripe bnn flour using minerl composition nd logistic regression model. Interntionl Food Reserch Journl, in press. Alvin, C. R. 2002. Methods of Multivrite Anlysis. John Wiley nd Sons.INC. USA.
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