How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?
The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples.
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Format: | Article biblioteca |
Language: | English |
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MDPI
2021
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Subjects: | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY, Flour Characteristics, Plantain-Based Product, Plantain Hybrids, Starchy Banana, FLOURS, PLANTAINS, HYBRIDS, RIPENING STAGE, |
Online Access: | https://hdl.handle.net/10883/21622 |
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dig-cimmyt-10883-216222021-09-09T14:06:20Z How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? Udomkun, P. Masso, C. Swennen, R. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, B. AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples. 2021-08-24T00:10:14Z 2021-08-24T00:10:14Z 2021 Article Published Version https://hdl.handle.net/10883/21622 10.3390/foods10081749 English https://www.mdpi.com/2304-8158/10/8/1749#supplementary CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose Open Access Basel (Switzerland) MDPI 8 10 2304-8158 Foods 1749 |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE Udomkun, P. Masso, C. Swennen, R. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, B. How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
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The effect of cultivar, ripening stage, and pre-treatment method were investigated on the nutritional, physicochemical, and pasting properties of plantain flours from two plantains and two plantain hybrids. There were significant variations (p < 0.05) in chemical composition and physical properties influenced by the interaction of cultivars, ripening stages, and pre-treatment methods. The highest levels of amylose, water-holding capacity (WHC), and oil-holding capacity (OHC) were observed in unripe flours and acid-treated flour recorded the highest content of resistant starch (RS). Flour after pre-blanching contained the highest level of total phenolic (TP), carotenoid contents, and browning index (BI) value. In contrast, acid-treated flours had the lowest BI value. As ripening progressed, peak viscosity and breakdown values increased but final viscosity, setback, and pasting temperature values were reduced. Untreated flour samples showed the highest peak viscosity. Higher breakdown values were found in acid-treated samples and higher setback values in pre-blanched samples. |
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Article |
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AGRICULTURAL SCIENCES AND BIOTECHNOLOGY Flour Characteristics Plantain-Based Product Plantain Hybrids Starchy Banana FLOURS PLANTAINS HYBRIDS RIPENING STAGE |
author |
Udomkun, P. Masso, C. Swennen, R. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, B. |
author_facet |
Udomkun, P. Masso, C. Swennen, R. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, B. |
author_sort |
Udomkun, P. |
title |
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
title_short |
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
title_full |
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
title_fullStr |
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
title_full_unstemmed |
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
title_sort |
how does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
publisher |
MDPI |
publishDate |
2021 |
url |
https://hdl.handle.net/10883/21622 |
work_keys_str_mv |
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