A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization

Analysis of consumer‐oriented quality characteristics of raw and boiled plantains in Cameroon: implication for breeding

“…Cooked pulps had a lower firmness compared to raw pulps, no matter the cultivars, with CARBAP K74 presenting the lowest cooked pulp firmness (Table 3). These are in accordance with previous results reported by Gibert et al (2010) for various genotypes of bananas and plantains, even though their values were lower. The higher values observed in this study could be attributed to the equipment used in the determination of the firmness.…”

“…(2018), who reported DMC of 37.7% for boiled plantain pulps. Similar results were obtained by Gibert et al (2010) who obtained DMC greater than 32% in cooking bananas.…”

“…The higher values observed in this study could be attributed to the equipment used in the determination of the firmness. Gibert et al (2010) measured their firmness using TAxT2 texture analyser platform and revealed that cylindrical borers were not suitable for texture determination during cooking, and as such used instead conical probes. Meanwhile in this Figure 4 Radar charts of the normalized morphological and physicochemical characteristics of plantain cultivars in Bafoussam (a) and Douala (b).…”

Improved thermal processing for food texture modification

“…Various changes are observed, including swelling of granules, water absorption, loss of crystallinity and amylose leaching (Donald, 2004). Conversely, gelatinization follows first-order kinetics only beyond a certain degree of gelatinization, corresponding to the initial gelatinization of amorphous starch regions (Gibert et al, 2010). During thermal treatment, starch granules imbibe water and swell considerably, resulting in gelatinization at around 60-80°C.…”

Influence of product composition and operating conditions on the unsteady behavior of hard candy cooling process

“…On the other hand, nonlinear regression techniques are being applied to determine diffusion coefficients and kinetic parameters in (un)steady states of heated and cooled food products which are essential for accurate estimates of food processing and safety (Gerla and Rubiolo, 2003;Miconnet et al, 2005;Rodriguez-Nogales, 2006;Dolan et al, 2007;S ßims ßek, 2007;McLeod et al, 2009;Bower, 2009;Gibert et al, 2010). This paper is focused on a practical and industrial application.…”