Structural properties of flour play a functional role in bakery products. Different heat treatments during flour production can affect the structural properties of the produced flour. Therefore, this study investigated the production of whole green banana flour (GBF) air-oven drying at 50, 80 and 110 °C as well as freeze-drying (ODF50, ODF80, ODF110 and FDF, respectively) to determine the method with least negative effects on functional properties of the flour. Results from particle size distribution indicated that drying at 50 °C generated smaller flour particles compared to ODF80 and ODF110 treatments. Freeze-dried flour (FDF) samples had significantly higher bulk density, viscosity and firmness compared to the GBF samples and the reference sample, wheat flour sample (WF) (p < 0.05), but the cohesiveness, consistency, compressibility and Hausner ratio were not different from the ODF50 samples (p > 0.05).While the ODF110 samples presented the highest pasting temperature (81.23 °C) and breakdown viscosity (7118.67 cp) amongst the GBF samples, ODF50 samples were the only heat-treated samples that showed similar hold, final and setback viscosity values to those found in the FDF. FTIR spectroscopy confirmed the stability of β-sheet, α-helix and amide structures in the freeze-dried samples and better granular starch structure compared to heat-treated samples. In terms of mineral contents, all GBF samples had higher concentrations of K, Mg, Ca and Zn compared to the WF which makes GBF as a better source of these nutrients.

中文翻译：

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烘箱和冷冻干燥法生产的全绿香蕉粉的质地特性和特性

面粉的结构特性在烘焙产品中起着重要作用。面粉生产过程中的不同热处理会影响所生产面粉的结构性能。因此，本研究调查了在50、80和110°C下对整个绿色香蕉粉（GBF）进行空烤箱干燥以及冷冻干燥（分别为ODF50，ODF80，ODF110和FDF）的生产方法，从而确定了最少的方法对面粉功能特性的负面影响。粒度分布的结果表明，与ODF80和ODF110处理相比，在50°C下干燥产生的面粉颗粒更小。与GBF样品和参考样品小麦粉样品（WF）相比，冷冻干燥面粉（FDF）样品的堆积密度，粘度和硬度显着更高（p <0.05），但内聚力，稠度，ODF50样品的可压缩性和Hausner比没有差异（p> 0.05）。虽然在GBF样品中ODF110样品具有最高的糊化温度（81.23°C）和击穿粘度（7118.67 cp），但ODF50样品是唯一的热-处理过的样品，其保持，最终和折回粘度值与FDF中的相似。FTIR光谱证实了冻干样品中β-折叠，α-螺旋和酰胺结构的稳定性以及与热处理样品相比更好的颗粒淀粉结构。就矿物质含量而言，所有GBF样品均比WF具有更高的K，Mg，Ca和Zn浓度，这使GBF成为这些营养素的更好来源。在GBF样品中，温度为23°C）和击穿粘度（7118.67 cp），ODF50样品是唯一显示出与FDF相似的保持，最终和折回粘度值的热处理样品。FTIR光谱证实了冻干样品中的β-折叠，α-螺旋和酰胺结构的稳定性以及与热处理样品相比更好的颗粒淀粉结构。就矿物质含量而言，所有GBF样品均比WF具有更高的K，Mg，Ca和Zn浓度，这使GBF成为这些营养素的更好来源。在GBF样品中，温度为23°C）和击穿粘度（7118.67 cp），ODF50样品是唯一显示出与FDF相似的保持，最终和折回粘度值的热处理样品。FTIR光谱证实了冻干样品中的β-折叠，α-螺旋和酰胺结构的稳定性以及与热处理样品相比更好的颗粒淀粉结构。就矿物质含量而言，所有GBF样品均比WF具有更高的K，Mg，Ca和Zn浓度，这使GBF成为这些营养素的更好来源。与热处理样品相比，冻干样品中的α-螺旋和酰胺结构以及更好的颗粒淀粉结构。就矿物质含量而言，所有GBF样品均比WF具有更高的K，Mg，Ca和Zn浓度，这使GBF成为这些营养素的更好来源。与热处理样品相比，冻干样品中的α-螺旋和酰胺结构以及更好的颗粒淀粉结构。就矿物质含量而言，所有GBF样品均比WF具有更高的K，Mg，Ca和Zn浓度，这使GBF成为这些营养素的更好来源。