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

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,...

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Detalles Bibliográficos
Autores principales: Kouassi, Hermann Antonin, Assemand, Emma Fernande, Gibert, Olivier, Maraval, Isabelle, Ricci, Julien, Thiemele, Deless Edmond Fulgence, Bugaud, Christophe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Banana
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984083/
https://www.ncbi.nlm.nih.gov/pubmed/33776227
http://dx.doi.org/10.1111/ijfs.14765

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7984083/
https://www.ncbi.nlm.nih.gov/pubmed/33776227
http://dx.doi.org/10.1111/ijfs.14765

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