In the development of an intermediate moisture banana product, it was found that ripe banana halves dehydrated to a moisture content of about 30%, following blanching and/or sulfiting, are remarkably astringent. In order to understand the cause of this phenomenon, total phenolics, leucoanthocyanins and vanillin-reacting compounds were determined and found to be more extractable in astringent semidried bananas. Light microscopy observations showed that both blanching and sulfiting contribute to the leakage of tannin-like compounds from the latex cells. Overall results conform with a mechanism by which appearance of astringency in semidried banana is due to diffusion of the astringency-causing agents from the latex cells to the surrounding tissue.
The effect of duration of heat treatment (blanching) on the firmness, dehydration rate, colour, and pectin esterase (PE) activity, was investigated in sulphited, unsulphited, blanched and non heat-treated intermediate-moisture banana (IMB). The product was significantly firmer if the bananas had been blanched, and in either event, firmness as measured with a texturometer, also increased with increasing SO2 concentration. The average rate of water removal (dehydration) increased, with increasing blanching time, up to about 4 min, and increased also with increasing SO2,concentration. There was a decrease in PE activity in both blanched and non-heat-treated IMB, with increasing SO2 content. The effect of sulphiting on pectolytic enzyme activities does not appear to have been reported previously.
This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 -control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM.
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