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...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/114498 |
| _version_ | 1855533807719940096 |
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| author | Udomkun, Patchimaporn Masso, C. Swennen, Rony L. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, Bernard |
| author_browse | Alakonya, A. Fotso Kuate, A. Innawong, B. Masso, C. Swennen, Rony L. Udomkun, Patchimaporn Vanlauwe, Bernard |
| author_facet | Udomkun, Patchimaporn Masso, C. Swennen, Rony L. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, Bernard |
| author_sort | Udomkun, Patchimaporn |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace114498 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1144982025-11-11T10:39:42Z How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? Udomkun, Patchimaporn Masso, C. Swennen, Rony L. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, Bernard flours plantains products hybrids ripening stage starch bananas cultivars 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. 2021-07-29 2021-08-02T09:25:50Z 2021-08-02T09:25:50Z Journal Article https://hdl.handle.net/10568/114498 en Open Access application/pdf MDPI Udomkun, P., Masso, C., Swennen, R., Innawong, B., Alakonya, A., Fotso Kuate, A. & Vanlauwe, B. (2021). How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? Foods, 10(8): 1749, 1-22. |
| spellingShingle | flours plantains products hybrids ripening stage starch bananas cultivars Udomkun, Patchimaporn Masso, C. Swennen, Rony L. Innawong, B. Alakonya, A. Fotso Kuate, A. Vanlauwe, Bernard How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? |
| title | 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_short | 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 |
| topic | flours plantains products hybrids ripening stage starch bananas cultivars |
| url | https://hdl.handle.net/10568/114498 |
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