Effect of cooking on banana and plantain texture.

Abstract

The effect of temperature and duration of cooking on plantain and banana fruit texture and cytpoplasmic and cell wall components was investigated. The firmness of both banana and plantain pulp tissues decreased rapidly during the first 10 min of cooking in water above 70 degrees C, although plantain was much firmer than banana. Cooking resulted in pectin… (More)

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Cite this paper

@article{Qi2000EffectOC, title={Effect of cooking on banana and plantain texture.}, author={B. Qi and Kerryn Moore and Jeff Orchard}, journal={Journal of agricultural and food chemistry}, year={2000}, volume={48 9}, pages={4221-6} }