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Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety.
- Source :
-
LWT - Food Science & Technology . Jan2014, Vol. 55 Issue 1, p59-66. 8p. - Publication Year :
- 2014
-
Abstract
- Abstract: Since vitamin A deficiency is prevalent in many developing countries, we sought to focus research on local, affordable and well-accepted sources of provitamin A carotenoids. As dessert bananas are consumed fresh round the year and processed as products, this study investigated whether post-climacteric biochemical changes are linked to carotenoid degradation in four Indian varieties, one commercial (Cavendish, AAA), one Red banana (genome AAA) and two locally-important ones (genome AAB). Despite large differences in their ripening characteristics, textural loss was lesser in AABs than AAAs. High levels of carotenoids (21.0 μg/g FW), β-carotene (9.14 μg/g FW) and α-carotene (9.32 μg/g FW) were found in Red banana accounting for retinol activity equivalent of 114 μg/100 g FW. The carotenoid levels were lower in two local varieties and lowest in Cavendish, with no post-climacteric loss. Dry grits, prepared using Red banana pulp, milk powder and sugar, retained about 70% carotenoids and appeared useful in confectionaries. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 00236438
- Volume :
- 55
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- LWT - Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 91694461
- Full Text :
- https://doi.org/10.1016/j.lwt.2013.09.005