Determination of flour colour and micronutrient content: The colour of plantain and banana flours was quantitatively determined with the aid of a hand-held ColourTec PCM/PSM colour meter. Three fruits were collected from the second hand from the proximal end of the bunchfollowing the recommendation of Baiyeri and Ortiz  the same day the bunch was harvested. The fruit samples were washed in a plastic bowl with potable water to remove dirt and peeled manually with the aid of stainless kitchen knife. The pulps were sliced longitudinally to about 15 mm thick and dried in Forced- Air Sanyo Gallenkamp Moisture Extraction Oven at 65°C for about 48 h and milled with the aid of stainless Kenwood Chef Warring Blender, Model KM001 (0067078) series. About 35 g aliquot flour was placed in a petri dish. The red The nosecone and sensor of the colour meter was placed at the middle of the flour and pressed down firmly and flatly against the surface of the sample before and during the measurement to prevent external light.The Green DO Key was depressed to start a measurement process, which lasted for five seconds and generated a set of numbers when the measurement was completed and this represent the reflectance of the sample viewed by the sensor.
The displayed measurement result is a specific calculation made using the sample reflectance. The data obtained was displayed on the Liquid Crystal Display of the colour meter.
The corresponding figure was compared to Colour-Tec CIE LAB Colour Chart and the degree of yellowness read off. Three different samples from each cultivar were examined and the readings averaged to
obtain the means.
Total carotenoid content of the pulp and flour was performed spectrophotometrically using the method described by Rodriguez-Amaya . Iron and zinc analysis in the flour were determined using A.O.A.C.  procedures.
All chemical analysis was performed at the International Institute of Tropical Agriculture (IITA) and all the chemicals used were of analytical grade.
- 1 0 年前最佳解答
麵粉顏色和微量養分內容的決心: 大蕉和香蕉麵粉的顏色在手扶的ColourTec PCM/PSM 顏色米的幫助下定量地被確定了。三果子從第二隻手被收集了從bunchfollowing Baiyeri 的推薦的接近結尾並且Ortiz [ 15 ] 束同日被收穫了。果子樣品被洗滌在塑料碗以飲用水取消土和在不鏽的廚房刀子的幫助下手工被剝了皮。黏漿狀物質縱向地被切了對大約15 毫米厚實和被烘乾了在牽強的空氣Sanyo Gallenkamp 濕氣提取烤箱在65.C 為大約48 h 和在不鏽的Kenwood 廚師打仗的攪拌器, 式樣KM001 (0067078 個) 系列的幫助下被碾碎了。大約35 g 整除數麵粉被安置了在陪替式培養皿。紅色顏色米的nosecone 和傳感器被安置了在麵粉的中部和牢固地下來按了得並且堅決反對樣品的表面在和在測量期間防止外部light.The 綠色鎖上被壓下開始測量過程之前, 持續五秒和引起一套數字當測量被完成了並且這代表樣品的反射率由傳感器觀看。
對應數字與顏色技術CIE 實驗室顏色圖表比較並且程度黃色讀了。三個不同樣品從各次培育品種被審查並且讀書平均獲得手段。黏漿狀物質和麵粉的總類胡蘿卜素內容分光譜測量地執行了運用方法由Rodriguez-Amaya Amaya [ 16 ] 描述。鋼和鋅分析在麵粉是堅定的使用A.O.A.C
。[ 17 ] 規程。
所有化學分析執行了在熱帶農業國際學院(IITA) 並且所有化學製品被使用是分析成績。參考資料： 網路~
- 4 年前
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