Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Kouassi Hermann Antonin, Assemand Emma Fernande, Gibert Olivier, Maraval Isabelle, Ricci Julien, Thiemele Deless Edmond Fulgence, Bugaud Christophe. 2020. Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. International Journal of Food Science and Technology, 28 p.

https://doi.org/10.1111/ijfs.14765

Journal article ; Article de recherche ; Article de revue à facteur d'impact

Preview

Version Online first - Anglais
Use under authorization by the author or CIRAD.
596337.pdf
Télécharger (457kB) | Preview

Url - autre : https://rtbfoods.cirad.fr/news/textural-physicochemical-predictors-boiled-plantain-ijfst

Abstract : Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids, and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well‐predicted by instrumental force and hardness (r2 > 0.72), and by soluble solid and dry matter content (r2 > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm2, was needed before a difference in firmness or chewiness could be perceived; and a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high throughput phenotyping.

Mots-clés Agrovoc : Banane plantain, Aliment préparé, Propriété physicochimique, Propriété organoleptique, Douceur, Indicateur biologique, Analyse de régression

Mots-clés libres : Musa, Cultivar, Sensory profile analysis, Penetrometry, Texture profile analysis, Multilinear regression

Classification Agris : Q04 - Food composition

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations