Astringency in an Intermediate Moisture Banana Product

Ramirez‐Martinez, J. R.; Levi, A.; Padua, H.; Bakal, A.

doi:10.1111/j.1365-2621.1977.tb14459.x

Cited by 18 publications

(10 citation statements)

References 5 publications

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“…Production of intermediate-moisture foods from ripe bananas can result in an astringent product. This astringency has been attributed to tannins located in the latex cells of the fruit which may be ruptured during dehydration but not ruptured during mastication of the fresh fruit (Ramirez-Martinez et al 1977).…”

Section: Subtropical and Tropical Fruitsmentioning

confidence: 99%

Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

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Flavor and color are critical factors in the evaluation of fruit products. Color and other appearance defects may cause a consumer to reject a product before tasting it, or more subtly, the appearance of a product may change flavor perception. If appearance is acceptable, flavor is the primary sensory characteristic used in judging the quality of fruit products. Thus, any fruit processor must be aware of the role of color and flavor in product quality and the controlling factors in maintaining these characteristics.Although processors may have little or no control over a fruit crop before it is harvested, several factors contribute to product yield and quality. Cultivar, weather conditions, spraying schedules, and cultural techniques are all important. The time between picking and the first step in the processing plant is known as the postharvest period. Since most postharvest changes in quality of fruit for processing are undesirable, this is an area of concern. As a general rule, once quality is lost during a process it can never be recaptured. Prudent postharvest management of the raw product can payoff in final product yield and quality.Postharvest quality changes in fruits are the result of normal metabolic processes and physiological responses to stress. When viewed from a IThis chapter prepared for first edition by the late A. Lome Shewfelt Commercial Fruit Processing, 2nd Edition

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Section: Subtropical and Tropical Fruitsmentioning

confidence: 99%

Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

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“…A process for banana puree preservation was described by Garcia et al [14], which required a mild heat treatment plus addition of sodium bisulphite, citric acid and potassium sorbate. Other authors have described the effect of some heat and chemical treatments on the quality of banana puree stored at 30°C [15] or on intermediate-moisture banana products [16].…”

Section: Introductionmentioning

confidence: 99%

Improvement of frozen banana ( Musa cavendishii , cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

Cano

Ancos

Lobo

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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“…Shorter or longer heat treatments sometimes have a detrimental effect on the product's quality, e.g. purple or pink discoloration of canned banana (Ranganna and Parpia, 1974), astringent off-flavour in IM banana (Ramirez-Martinez et al, 1977), ascorbic acid losses in papaya (Chan et al, 1975).…”

Section: Introductionmentioning

confidence: 99%

Intermediate moisture tropical fruit products for developing countries* I. Technological data on papaya

Levi

Gagel

Juven

1983

Int J of Food Sci Tech

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The effects of short heat (boiling temperature) treatments, consisting of 'blanching' in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process.The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot-air, (cabinet) or direct-sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup 'dipping', or a combination of water or syrup blanching and cold osmotic dehydration.The above methods can be applied in both small, non-sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot-air drying).

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Astringency in an Intermediate Moisture Banana Product

Cited by 18 publications

References 5 publications

Flavor and Color of Fruits as Affected by Processing

Flavor and Color of Fruits as Affected by Processing

Improvement of frozen banana ( Musa cavendishii , cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

Intermediate moisture tropical fruit products for developing countries* I. Technological data on papaya

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