Belayneh M, Workneh T S, Belew D
School of Bioresources Engineering and Environmental Hydrology, Faculty of Engineering, University of Kwa-Zulu Natal, Private Bag X0l, Pietermaritzburg, Scottsville 3209 South Africa.
J Food Sci Technol. 2014 Dec;51(12):3635-46. doi: 10.1007/s13197-013-0940-z. Epub 2013 Feb 14.
Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba, Nijiru, Matoke and Kitawira) and to determine their suitability for chips processing and boiling quality. A randomized complete block design with three replications was employed. Pulp to peel ratio, pulp firmness (before and after), total soluble solids, pH, titratable acidity, ascorbic acid, ease of peeling, pulp water absorption, duration of cooking (or boiling) and dry matter are the most important parameters to evaluate the quality of cooking banana including plantain. The different variety affected the fruit physical characteristics significantly (P ≤ 0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba contained 88 % more edible portions per unit fresh weight than the peel. The Nijiru, Matoke and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P ≤ 0.05) affected by the varieties. Similarly, the boiling and chips qualities were significantly (P ≤ 0.05) affected by varieties. Among others, the Cardaba variety was found to have high fruit weight, fruit length, fruit girth, fruit volume, total soluble solids, ascorbic acid, dry matter and low total titratable acidity. Thus, Cardaba provided the best quality boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties were found to be superior to produce acceptable quality chips. These varieties are recommended for chips development by food processors in Ethiopia.
进行了实验，以研究四种烹饪香蕉品种（卡达巴、尼吉鲁、马托基和基塔维拉）的理化性质，并确定它们对薯片加工和蒸煮品质的适用性。采用了具有三次重复的随机完全区组设计。果肉与果皮比例、果肉硬度（处理前后）、总可溶性固形物、pH值、可滴定酸度、抗坏血酸、去皮难易程度、果肉吸水性、蒸煮（或煮沸）时间和干物质是评估包括大蕉在内的烹饪香蕉品质的最重要参数。不同品种对果实物理特性有显著影响（P≤0.05）。发现卡达巴品种的果实最重且最长。基塔维拉和尼吉鲁品种果实最小、最短且最薄。卡达巴每单位鲜重的可食用部分比果皮多88%。尼吉鲁、马托基和基塔维拉的果肉重量比果皮重量多。大多数果实化学品质参数受品种影响显著（P≤0.05）。同样，蒸煮和薯片品质也受品种显著影响（P≤0.05）。其中，卡达巴品种果实重量、果实长度、果实周长、果实体积、总可溶性固形物、抗坏血酸、干物质含量高，总可滴定酸度低。因此，卡达巴提供了品质最佳的蒸煮果肉，可用于多种烹饪用途。总体而言，发现尼吉鲁、基塔维拉和马托基品种在生产可接受品质的薯片方面更具优势。埃塞俄比亚的食品加工商推荐这些品种用于薯片开发。
