Some Engineering Properties of Composite Corn‐Banana Custard Flour

Abstract

AbstractEngineering properties of composite corn‐banana custard flour (CF) products developed by incorporating native, heat‐moisture treated or annealed banana starch (BS) as a percentage (15, 25 or 35%) of the composite were determined. Morphological study showed bigger oval BS granules occupying void spaces in the matrix resulting in more compact composite CF structure and in turn, higher bulk density with increasing level of BS inclusion. Experimental variables had marked effect on the pasting properties of the CF samples. Incorporation of BS led to significant (P < 0.05) reduction of the swelling power of the CF samples from 1.85 to 1.16 g/g. Gelling and boiling points varied significantly (P < 0.05) between 73.00–81.67°C and 78.33–88.33°C, respectively. Moisture adsorption isotherm showed a type II sigmoidal shaped curve. Experimental variables and granules orientation in the matrices are suggested to be the major influence on the trends observed in the studied engineering properties.Practical ApplicationsThis study was proposed to enhance the health functionality of corn based custard through the incorporation of native and hydrothermally modified banana starch as a percentage of the resulting composite custard flour. The established health enhancing functionality of unripe green banana and further improvement of its functional properties through hydrothermal modifications could add value to the composite custard flour. It is hoped that the products developed would appeal to health conscious people and be useful for the management of type II diabetes and cardiovascular diseases which are normally aggravated by the consumption of energy dense foods.