Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel

Abstract

Unripe banana flour with particle sizes of 75, 100 and 150 μm (T75, T100, and T150) was incorporated into myofibrillar protein to investigate their effects on water states, rheology, texture properties and microstructure. T75 and T100 had significantly higher water holding capacity and generated harder composite gel compared with control and T150 (P < 0.05). Gelatinization of unripe banana flour (UBF) components including starch and fibers increased the G′ during the heating (20–80 °C) of the MP composite gel samples. T150 added in the gel samples lowered the hardness values and generated less dense and compact microstructure during gelling-forming. T2 relaxation times were significantly lowered with the addition of UBF particle sizes, which entrapped more water molecules (T21 population) within the composite gel. The particle size of UBF differently influenced the functionality of MP composite gel. However, UBF could be an efficient ingredient with the capacity to increase water retention and texture and improve the rheology as well as microstructure of the final MP composite gel system.