Effect of different drying methods on the rehydration kinetics, physiochemical and functional properties of unripe plantain (Musa parasidiaca) flour

Maurice Tibiru Apaliya,Emmanuel Kwaw,Richard Osae,Raphael N. Alolga, Patricia Aidoo, Linda Agyeman Mensah,Hongyin Zhang, Charles L. Wilson

Food Chemistry Advances（2024）

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摘要

•Physiochemical and functional properties of unripe plantain•Effect of drying methods on rehydration kinetics of unripe plantain flour•Drying methods impact on physiochemical and functional properties of plantain flour

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关键词

Swelling power,microwave drying,postharvest loss,least gelation concentration

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