Chemical changes in relation to mode and degree of maturation of plantain (Musa paradisiaca) and banana (Musa sapientum) fruits

Offem, J. O.; Thomas, O. O.

doi:10.1016/0963-9969(93)90052-k

Cited by 11 publications

(12 citation statements)

References 7 publications

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“…The highest value of RS content was obtained from the 8th stage and a minimum value was obtained from the 6th stage. This finding is similar to the results from previous investigations by Offem and Thomas (1993) and Regina et al. (2005).…”

Section: Resultssupporting

confidence: 93%

“…It is also due to an osmotic migration of water from peel to pulp because of the higher concentration of sugar in the latter (John and Marchal 1995). In addition, the results agree with the previous study that the point of minimum moisture content for the pulp corresponded to maximum maturity for banana ( Musa sapientum ) fruits (Offem and Thomas 1993).…”

Section: Resultssupporting

confidence: 92%

“…To date, there have been no data on the physicochemical and flavor characteristics of Hom Thong flesh during ripening but its moisture (Lustre et al. 1976; Offem and Thomas 1993), dietary fiber (Kayisu et al. 1981; Lii et al.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Flavor Changes of Fragrant Banana (Musa Acuminata Aaa Group “Gross Michel”) During Ripening

Thaiphanit

Anprung²

2009

Journal of Food Processing and Preservation

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The objective of this research was to characterize the physicochemical and flavor changes that occur in ripe Hom Thong (Musa acuminata AAA Group “Gross Michel”) flesh at stage 6–8. It was found that the higher fresh maturity stage of Hom Thong at P < 0.05 has the following results: the antioxidant activities, moisture content and reducing sugar are significantly increased. The titratable acidity, total soluble solid and prebiotic activities' score for Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB‐12 are significantly decreased. The total dietary fiber remains unchanged. Using headspace solid‐phase microextraction and gas chromatography–mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6–8 were 3‐methylbutyl butanoate, 3‐methyl‐1‐butyl acetate, 3‐methylbutyl 3‐methylbutanoate and 2‐methylpropyl ethanoate. PRACTICAL APPLICATIONS Ripe banana Musa acuminata, AAA Group “Gross Michel,” locally known in Thailand as Hom Thong, is a popular food item consumed as fruit, snacks or food ingredients for confections, spreads and other banana products. Using a suitable ripening stage of the banana flesh is the most critical step among many steps of unit operations for achieving high‐quality banana products. This study not only characterizes the physicochemical and flavor changes that occur in ripe Hom Thong flesh at stage 6–8, but also studies antioxidant activities and prebiotic activities. Manufacturers can utilize the data presented in this article to select the suitable ripening stage in order to avoid product failure and to produce the best quality products for functional food, pharmafood, medifood or vitafood that are rich in natural banana flavor.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 92%

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Physicochemical and Flavor Changes of Fragrant Banana (Musa Acuminata Aaa Group “Gross Michel”) During Ripening

Thaiphanit

Anprung²

2009

Journal of Food Processing and Preservation

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“…However, in agreement to our result, Pacheco‐Delahaye () reported about 6.8% crude protein content for unripe plantain. From this study, the increment in protein content of plantain with maturity or ripening as reported earlier by Offem and Thomas () was also confirmed. The ash content of the PF is similar with that reported by Akubor et al .…”

Section: Resultssupporting

confidence: 89%

Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

Shittu

Egwunyenga

Sanni

et al. 2013

Journal of Food Processing and Preservation

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The effects of plantain fruit maturity (7–10 weeks after full finger development) on the dough rheology, physical and sensory properties of wheat‐plantain composite bread were studied after diluting wheat flour with plantain flour (PF) up to 20% (w/w). The rheological (Brabender Farinograph and Chopin Alveograph) properties of the composite flour dough as well as the physical characteristics (loaf weight, volume, specific volume, crumb softness index, crust and crumb color) and sensory quality of the bread samples were determined. The dough stability was reduced while the mixing tolerance and dough softness increased significantly with increased PF content (P < 0.05). The size and softness of the composite bread loaves were not significantly different from that of all wheat bread. Bread crumb became darker while the crust lightness increased with PF content up to the eighth week of plantain maturity. However, plantain maturity had no significant effect on the sensory acceptability of bread loaf from composite flour. Practical Applications Consumption of unripe plantain and its products is encouraged due to some beneficial health effects such as medium glycemic index and rich content of certain micronutrients. This paper opens up some commercial potential and technical challenges of using unripe PF for bread baking purposes. The results obtained have shown that with some additional research and development efforts, commercial use of unripe PF in white bread baking could be possible.

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“…The present results are consistent with seminal observations showing that fruit ripening was preceded by reduction in moisture content in avocado (Church and Chase 1922) and in apple (Plagge and others 1926). Other studies noted, inadvertently, occurrence of water deficit before the onset of ripening in climacteric fruit, such as banana and plantain (Offem and Thomas 1993) or papaya (Camara and others 1993) as well as in nonclimacteric fruit, including pineapple (Shamsudin and others 2007) or olive (Brescia and others 2007). A continued decline in moisture content persisting throughout the ripening process was also observed in date fruit (Ullah and others 1981), in various cultivars of jujube ( Zizyphus ) fruit (Abbas and others 1988), honey dew muskmelon fruit (Lester 1998), or Valencia and Naval orange (Mbogo and others 2010).…”

Section: Resultsmentioning

confidence: 99%

Decrease in Fruit Moisture Content Heralds and Might Launch the Onset of Ripening Processes

Frenkél¹,

Hartman²

2012

Journal of Food Science

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Chemical changes in relation to mode and degree of maturation of plantain (Musa paradisiaca) and banana (Musa sapientum) fruits

Cited by 11 publications

References 7 publications

Physicochemical and Flavor Changes of Fragrant Banana (Musa Acuminata Aaa Group “Gross Michel”) During Ripening

Physicochemical and Flavor Changes of Fragrant Banana (Musa Acuminata Aaa Group “Gross Michel”) During Ripening

Bread from Composite Plantain-Wheat Flour: I. Effect of Plantain Fruit Maturity and Flour Mixture on Dough Rheology and Fresh Loaf Qualities

Decrease in Fruit Moisture Content Heralds and Might Launch the Onset of Ripening Processes

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