Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti and Diki Nanang Surahman
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Rima Kumalasari: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia
Luki Vanadiani: Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia
Riyanti Ekafitri: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia
Ina Siti Nurminabari: Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia
Dewi Desnilasari: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia
Nur Kartika Indah Mayasti: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia
Diki Nanang Surahman: Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia

Czech Journal of Food Sciences, 2021, vol. 39, issue 1, 35-41

Abstract: This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1-3 and 'Kepok Kuning' cultivar at ripening stages 1-2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4-5 and for 'Kapas' cultivar stages 4-7.

Keywords: flour; plantain; physicochemical properties; ripening stage (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:94-2020-cjfs

DOI: 10.17221/94/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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