Chemical and biochemical aspects of developing culinary banana (Musa ABB) ‘Kachkal’

Goswami, Bhaskar; Borthakur, Alip

doi:10.1016/0308-8146(95)00072-0

Cited by 16 publications

(11 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Areas and Lajolo (1981) reported that the starch was transformed into soluble sugar (sucrose, glucose, fructose) during banana ripening, and acid phosphatase was increased on this same time. In contrast, acid phosphatase activity decreased while starch synthesis increased (Goswami and Borthakur, 1996). Fig.…”

Section: Methodsmentioning

confidence: 82%

Relationship of acid phosphatase activity and Brix/acid ratio in apples

Yoon

Woodams

Hang

2005

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Methodsmentioning

confidence: 82%

Relationship of acid phosphatase activity and Brix/acid ratio in apples

Yoon

Woodams

Hang

2005

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Areas and Lajolo (1981) reported that as starch was transformed into soluble sugar (sucrose, glucose, fructose) acid phosphatase was increased during banana ripening. In contrast, acid phosphatase activity decreased while starch synthesis increased (Goswami & Borthakur, 1996).…”

Section: Article In Pressmentioning

confidence: 80%

Relationship of acid phosphatase activity and Brix/acid ratio in cherries

Yoon

Woodams

Hang

2006

LWT - Food Science and Technology

View full text Add to dashboard Cite

This research was undertaken to determine the relationship of acid phosphatase and Brix/acid ratio in cherries. High-acid cultivars of cherries (Karneol, Northstar, Kroeker, Danube, Montmorency, Oblinska, and Topas) exhibited low Brix/acid ratios while low-acid cultivars of cherries (Balatron, Sweetheart, Hedelfingen, and Hudson) had high Brix/acid ratios. The values of correlation coefficient (r 2 ) for acid phosphatase and Brix/acid ratio in different cultivars grown in 2003 and 2004 were 0.88 and 0.84, respectively. An inverse relationship appeared to exist between the acid phosphatase activity and the acidity in cherries, and the r 2 values for 2003 and 2004 crops were 0.97 and 0.81, respectively. The plot of acid phosphatase vs. Brix in cherries showed a positive slope, and the r 2 values for 2003 and 2004 crops were 0.89 and 0.88, respectively. The results of this study indicate that acid phosphatase could serve as a marker for breeding new fruit cultivars with a desirable Brix/acid ratio.

show abstract

“…A slight decrease in the protein content at stage 5 may be attributed to the utilization of proteins in the gluconeogenesis. [28] The crude fat content in the peel of the culinary banana recorded an increasing trend from stage 1 (1.96%) to stage 5 (3.94%) and it varied significantly. As the percentage of dry matter increased, with respect to maturity, the crude fat content also seems to follow the increasing trend.…”

Section: Proximate Compositionmentioning

confidence: 94%

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Khawas

Deka

2016

International Journal of Food Properties

View full text Add to dashboard Cite

The culinary banana peel, which is an agricultural waste available in abundance, has not been able to draw much attention in terms of its utilization. In addition to being an abundant source of functional and nutritional compounds, it also deserves to be utilized in a proper and/or better way. The aim of this study was to explore this agro-waste at different levels of maturity in order to identify the active compounds at particular stage of maturity. Phenolics, flavonoids, and radical scavenging activity were maximum at early developmental stage, whereas compounds like protein, fat, carbohydrates, and starch increased with maturity and declined at over-ripe stage. The starch present in the peel is of C-type as confirmed by x-ray diffractograms and crystalline in nature. The peel, at the edible mature stage 4, yielded a high cellulose content which could be used as a reinforcement material in highperformance biocomposites. The presence of various functional groups indicating the complex nature of the culinary banana peel was confirmed by Fourier transform infrared characterization. Scanning electron microscope micrographs revealed that microstructure of peel changes drastically and degradation of starch and other compounds occurred at the over-ripe stage. Hence, in this context, the culinary banana peel can serve as a potential biomaterial in industrial applications and can add a higher value to this locally important and underutilized crop.

show abstract

Chemical and biochemical aspects of developing culinary banana (Musa ABB) ‘Kachkal’

Cited by 16 publications

References 13 publications

Relationship of acid phosphatase activity and Brix/acid ratio in apples

Relationship of acid phosphatase activity and Brix/acid ratio in apples

Relationship of acid phosphatase activity and Brix/acid ratio in cherries

Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Contact Info

Product

Resources

About