Abstract
Banana (Musa sp.) crops have one of the greatest economic impacts in Colombia, with an estimated production of 2.2 million tons in 2019. The aim of this study was to evaluate the effect of three antibrowning solutions: S1 (citric acid), S2 (citric acid + ascorbic acid), and S3 (citric acid + ascorbic acid + sodium metabisulfite) on the color, moisture, aw, pH, and acidity characteristics of flour from rejected green bananas. No significant differences were found (P>0.05). The values of a* and b* in all samples were in the grey zone. L* and WI presented values close to 50, which could be defined as a flour in a medium range of clarity. The citric acid anti-browning solution was selected based on criteria such as cost and availability. The second part of the study assessed the effect of the storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C on the color and texture of fresh bananas; and pH, instrumental, and sensory color of banana flour. There were differences noticeable for the human eye in the color (ΔE) of the peel from day 3 compared to day 1; while in the pulp, these changes were observed from day 7. Statistically significant differences in instrumental and sensory color properties of banana flour were observed after day 7 (P<0.05). The maximum storage time at 7 °C of fresh green bananas to produce banana flour should not exceed 7 days because color may be affected.
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Claims 9
Claim · model-written summary
Antibrowning solutions produced no significant differences in flour color, moisture and aw.
- Taxon
- bananase0
- Treatment
- three antibrowning solutionse0
- Outcome
- color, moisture, awe0
- Direction
- No significant differencese0
Not reportedComparator
Verbatim
e0“three antibrowning solutions: S1 (citric acid), S2 (citric acid + ascorbic acid), and S3 (citric acid + ascorbic acid + sodium metabisulfite) on the color, moisture, aw, pH, and acidity characteristics of flour from rejected green bananas. No significant differences were found (P>0.05).”
Claim · model-written summary
Antibrowning solutions produced no significant differences in flour pH and acidity.
- Taxon
- bananase0
- Treatment
- three antibrowning solutionse0
- Outcome
- pH, and aciditye0
- Direction
- No significant differencese0
Not reportedComparator
Verbatim
e0“three antibrowning solutions: S1 (citric acid), S2 (citric acid + ascorbic acid), and S3 (citric acid + ascorbic acid + sodium metabisulfite) on the color, moisture, aw, pH, and acidity characteristics of flour from rejected green bananas. No significant differences were found (P>0.05).”
Claim · model-written summary
All flour samples had a* and b* in the grey zone.
Not reportedDirection
Verbatim
e0“The values of a* and b* in all samples were in the grey zone.”
t0“banana”
Claim · model-written summary
Flour L* and WI were close to 50, interpreted as medium clarity.
Not reportedDirection
Verbatim
e0“L* and WI presented values close to 50, which could be defined as a flour in a medium range of clarity.”
t0“banana”
Claim · model-written summary
Citric acid solution was selected for cost and availability.
Verbatim
e0“The citric acid anti-browning solution was selected based on criteria such as cost and availability.”
t0“banana”
Claim · model-written summary
Peel color differences became visible from day 3 versus day 1 during cold storage.
- Taxon
- bananat0
- Treatment
- storage time (1, 3, 5, 7, 9 and 11 days) at 7 °Ce1
- Outcome
- color (ΔE) of the peele0
- Qualifier
- from day 3e0
- Comparator
- day 1e0
Not reportedDirection
Verbatim
e0“There were differences noticeable for the human eye in the color (ΔE) of the peel from day 3 compared to day 1; while in the pulp, these changes were observed from day 7.”
e1“storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C”
t0“banana”
Claim · model-written summary
Pulp color changes became visible from day 7 during cold storage.
- Taxon
- bananat0
- Organ / stage
- pulpe0
- Treatment
- storage time (1, 3, 5, 7, 9 and 11 days) at 7 °Ce1
- Outcome
- colore0
- Qualifier
- from day 7e0
- Comparator
- day 1e0
Not reportedDirection
Verbatim
e0“There were differences noticeable for the human eye in the color (ΔE) of the peel from day 3 compared to day 1; while in the pulp, these changes were observed from day 7.”
e1“storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C”
t0“banana”
Claim · model-written summary
Flour instrumental and sensory color differed significantly after day 7.
- Taxon
- bananae0
- Treatment
- storage time (1, 3, 5, 7, 9 and 11 days) at 7 °Ce1
- Outcome
- instrumental and sensory color propertiese0
- Qualifier
- after day 7e0
Not reportedComparatorDirection
Verbatim
e0“Statistically significant differences in instrumental and sensory color properties of banana flour were observed after day 7 (P<0.05).”
e1“storage time (1, 3, 5, 7, 9 and 11 days) at 7 °C”
Claim · model-written summary
Fresh green bananas should be stored at 7 °C for no more than 7 days for flour production because color may be affected.
Verbatim
e0“The maximum storage time at 7 °C of fresh green bananas to produce banana flour should not exceed 7 days because color may be affected.”
The same questions in other papers
storage · quality: postharvest · MusaPositive and negative results
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See all 82 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.