The effects of banana ripeness on quality indices for puree production
dc.contributor.author | Yap, M | |
dc.contributor.author | Fernando, WMADB | |
dc.contributor.author | Brennan, CS | |
dc.contributor.author | Jayasena, V | |
dc.contributor.author | Coorey, R | |
dc.date.accessioned | 2017-09-11T04:20:10Z | |
dc.date.available | 2017-01-31 | |
dc.date.issued | 2017-07 | |
dc.date.submitted | 2017-01-28 | |
dc.description.abstract | The physical and chemical compositional changes of Cavendish bananas were investigated according to the ripening stages determined by peel colour as classified in the Banana Ripening Guide. There is a need for the utilization of second grade bananas that are deemed unsuitable for retail sale, but are still appropriate for human consumption, for the long term sustainability of the banana industry. The optimum stage of ripeness of banana for puree making for food product development was determined through comparisons of the physical, chemical and sensory qualities. Banana pulp samples were analysed for texture, total soluble solids, starch, sugar, total ash, and potassium and magnesium contents at different ripening stages. At stage 5 ripeness, banana pulp had potassium (584 mg/100 g), magnesium (58 mg/100 g), total sugar (5.2 g/100 g) and starch (1.8 g/100 g) contents. Stage 5 ripened bananas were found to be the most suitable for puree production. Sensory acceptability results showed that the puree produced with second grade test bananas was rated significantly better compared to a commercial puree. | |
dc.format.extent | pp.10-18 | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000400033200002&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.citation | Yap, M., Fernando, W. M. A. D. B., Brennan, C. S., Jayasena, V., & Coorey, R. (2017). The effects of banana ripeness on quality indices for puree production. LWT - Food Science and Technology, 80, 10-18. doi:http://dx.doi.org/10.1016/j.lwt.2017.01.073 | |
dc.identifier.doi | 10.1016/j.lwt.2017.01.073 | |
dc.identifier.eissn | 1096-1127 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | ET1MJ (isidoc) | |
dc.identifier.uri | https://hdl.handle.net/10182/8565 | |
dc.language | en | |
dc.language.iso | en | |
dc.publisher | Elsevier Ltd on behalf of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) | |
dc.relation | The original publication is available from Elsevier Ltd on behalf of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) - https://doi.org/10.1016/j.lwt.2017.01.073 - http://dx.doi.org/10.1016/j.lwt.2017.01.073 | |
dc.relation.isPartOf | LWT - Food Science and Technology | |
dc.relation.uri | https://doi.org/10.1016/j.lwt.2017.01.073 | |
dc.rights | © 2017 Elsevier Ltd. All rights reserved. | |
dc.subject | banana | |
dc.subject | ripeness | |
dc.subject | quality indices | |
dc.subject | puree | |
dc.subject.anzsrc | ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine) | |
dc.subject.anzsrc | ANZSRC::090803 Food Nutritional Balance | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.anzsrc2020 | ANZSRC::3210 Nutrition and dietetics | |
dc.subject.anzsrc2020 | ANZSRC::4004 Chemical engineering | |
dc.title | The effects of banana ripeness on quality indices for puree production | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.contributor.unit | LU|Research Management Office | |
lu.contributor.unit | LU|Research Management Office|OLD QE18 | |
lu.identifier.orcid | 0000-0003-2479-8478 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.1016/j.lwt.2017.01.073 | |
pubs.volume | 80 |