Agritrop
Accueil

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

Gibert Olivier, Giraldo Andrés, Ucles Santos Ricardo, Sanchez Teresa, Fernandez Alejandro, Bohuon Philippe, Reynes Max, Gonzalez Alonso, Pain Jean Pierre, Dufour Dominique. 2010. A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization. Journal of Food Engineering, 98 (4) : 471-479.

Article de revue ; Article de revue à facteur d'impact
[img] Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
document_553748.pdf

Télécharger (488kB)

Quartile : Q1, Sujet : ENGINEERING, CHEMICAL / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : 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 (R2P0.98). 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.

Mots-clés Agrovoc : banane, banane plantain, texture, amidon, gélification, variété, cuisson, fermeté

Mots-clés géographiques Agrovoc : Colombie

Mots-clés complémentaires : Cinétique

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
F30 - Génétique et amélioration des plantes
F60 - Physiologie et biochimie végétale

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

Auteurs et affiliations

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

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/553748/)

Voir la notice (accès réservé à Agritrop) Voir la notice (accès réservé à Agritrop)

[ Page générée et mise en cache le 2024-12-19 ]