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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Detaylı Bibliyografya
Yayımlandı:Int J Food Sci Technol
Asıl Yazarlar: Kouassi, Hermann Antonin, Assemand, Emma Fernande, Gibert, Olivier, Maraval, Isabelle, Ricci, Julien, Thiemele, Deless Edmond Fulgence, Bugaud, Christophe
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Banana
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7984083/
https://ncbi.nlm.nih.gov/pubmed/33776227
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/ijfs.14765
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