NDLI: Prediction of textural attributes using color values of banana (Musa sapientum) during ripening

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Prediction of textural attributes using color values of banana (Musa sapientum) during ripening

Content Provider	Springer Nature Link
Author	Jaiswal, Pranita Jha, Shyam Narayan Kaur, Poonam Preet Bhardwaj, Rishi Singh, Ashish Kumar Wadhawan, Vishakha
Copyright Year	2012
Abstract	Banana is an important sub-tropical fruit in international trade. It undergoes significant textural and color transformations during ripening process, which in turn influence the eating quality of the fruit. In present study, color (‘L’, ‘a’ and ‘b’ value) and textural attributes of bananas (peel, fruit and pulp firmness; pulp toughness; stickiness) were studied simultaneously using Hunter Color Lab and Texture Analyser, respectively, during ripening period of 10 days at ambient atmosphere. There was significant effect of ripening period on all the considered textural characteristics and color properties of bananas except color value ‘b’. In general, textural descriptors (peel, fruit and pulp firmness; and pulp toughness) decreased during ripening except stickiness, while color values viz ‘a’ and ‘b’ increased with ripening barring ‘L’ value. Among various textural attributes, peel toughness and pulp firmness showed highest correlation (r) with ‘a’ value of banana peel. In order to predict textural properties using color values of banana, five types of equations (linear/polynomial/exponential/logarithmic/power) were fitted. Among them, polynomial equation was found to be the best fit (highest coefficient of determination, R$^{2}$) for prediction of texture using color properties for bananas. The pulp firmness, peel toughness and pulp toughness showed R$^{2}$ above 0.84 with indicating its potentiality of the fitted equations for prediction of textural profile of bananas non-destructively using ‘a’ value.
Starting Page	1179
Ending Page	1184
Page Count	6
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-01-21
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Color values Prediction Textural attributes Ripening period Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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