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    A kinetic approach to textural changes of different banana gentoypes (Musa sp.) cooked in boiling water in relation to stach gelatinization

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    Authors
    Gibert, O
    Giraldo, A.
    Ucles-Santos, JR
    Sánchez, T.
    Fernandez, A
    Bohuon, P
    Reynes, M
    Gonzalez, A
    Pain, JP
    Dufour, Dominique L.
    Date
    2010
    Language
    en
    Type
    Journal Article
    Review status
    Peer-reviewed
    Accessibility
    Limited Access
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    Permanent link to cite or share this item: http://hdl.handle.net/10568/42528
    External link to download this item: http://www.sciencedirect.com/science/article/pii/S0260877410000464
    DOI: https://dx.doi.org/10.1016/j.jfoodeng.2010.01.030
    Abstract/Description
    A standardized textural test was developed for characterizing the banana pulp softening process during boiling. While a correlation was established between initial dry matter content and firmness, we observed large differences in cooking behavior between varieties and genotypes, with various softening rates and equilibrium retainable firmnesses. After 33-min cooking, some genotypes exhibited firmnesses 7 times higher than the softest. The biggest firmness losses relative to initial textures found after cooking were: FHIA 20 (20-fold) and FHIA 18 genotypes (40-fold) after 2 h, and Guineo (100-fold) after 98 min. The extent of starch gelatinization was investigated by differential scanning calorimetry and correlated to the amylographic maximum slope using rapid visco analyzer. Regardless of water uptake, the first 15-min cooking demonstrated a strong contribution by the gelatinization process to thermal softening. The firmness losses of 15 Colombian cultivated dessert and cooking banana varieties were evaluated using fractional conversion, and were best fitted by a first-order reaction (R2 ? 0.98). Multiple regression was shown to be suitable for preliminary cooking time prediction using Musaceae flour amylographic properties. At 30-min cooking, firmness evaluation was shown to be sufficient for identifying genotypic behavior, and therefore for predicting consumer preferences.
    AGROVOC Keywords
    MUSA (BANANAS); GENOTYPES; COOKING; TEXTURE; JELLIFICATION; MUSA (BANANOS); GENOTIPOS; COCCIÓN; TEXTURA; GELIFICACIÓN
    Subjects
    PLANT BREEDING;
    Countries
    COLOMBIA
    Regions
    LATIN AMERICA; SOUTH AMERICA
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    • CIAT Articles in Journals [2249]

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