Differentiation between cooking bananas and dessert bananas. 2. Termal and functional characterization of cultivated colombian Musaceae (Musa sp.)

Dufour Dominique, Gibert Olivier, Giraldo Andrés, Sanchez Teresa, Reynes Max, Pain Jean Pierre, Gonzalez Alonso, Fernandez Alejandro, Diaz Alberto. 2009. Differentiation between cooking bananas and dessert bananas. 2. Termal and functional characterization of cultivated colombian Musaceae (Musa sp.). Journal of Agricultural and Food Chemistry, 57 : 7870-7876.

Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8°C, thereby significantly differentiating dessert bananas (63.2°C) from nonplantain cooking bananas (65.7°C) from FHIA hybrids (66.6°C) and plantains (67.1°C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as R-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5°C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8°C) from cooking hybrids and plantains (75.8°C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.

Mots-clés Agrovoc : banane, banane plantain, Musa (bananes), Musa (plantains)

Mots-clés géographiques Agrovoc : Colombie

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
F30 - Génétique et amélioration des plantes

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Dufour Dominique, CIRAD-PERSYST-UMR Qualisud (COL) ORCID: 0000-0002-7794-8671
• Gibert Olivier, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0002-1447-9003
• Giraldo Andrés, CIAT (COL)
• Sanchez Teresa, CIAT (COL)
• Reynes Max, CIRAD-PERSYST-UMR Qualisud (FRA)
• Pain Jean Pierre, UM2 (FRA)
• Gonzalez Alonso, CIAT (COL)
• Fernandez Alejandro, Universidad del Valle (COL)
• Diaz Alberto, Universidad del Valle (COL)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/550637/)

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