Effects of Cooking on Yield, Total Carotenoid, and Color of Long, Cone-shaped Tongkalangit Banana (Musa Troglodytarum) Puree

Erynola Moniharapon, Helen Tuhumury, Agustina Souripet

Abstract

This study aimed to determine the yield, total carotenoid content, and colour of the long, cone-shaped tongkalangit banana (Musa troglodytarum) puree with different cooking methods and time. Six levels of treatments, i.e. control, steaming 5 mins, steaming 10 mins, boiling 5 mins, boiling 10 mins, grilling 5 mins, and grilling 10 mins were applied in this particular study. Results showed that the highest yield of puree obtained when the banana was grilled for 5 mins (69.93%), and the highest total carotenoid content in puree was found to be 162.92 ppm (grilling 10 mins). The longer was the cooking time; the higher was the total carotenoid content for each cooking method. The degree of redness (a value) and yellowness (b value) of the puree showed a similar trend. The longer the banana was steamed and boiled, the lower was its redness and yellowness. On the contrary, the values increased along with increasing grilling time.

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Paper Citation


in Harvard Style

Moniharapon E., Tuhumury H. and Souripet A. (2020). Effects of Cooking on Yield, Total Carotenoid, and Color of Long, Cone-shaped Tongkalangit Banana (Musa Troglodytarum) Puree. In Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC, ISBN 978-989-758-540-1, pages 122-126. DOI: 10.5220/0010542000003108


in Bibtex Style

@conference{6th fiac20,
author={Erynola Moniharapon and Helen Tuhumury and Agustina Souripet},
title={Effects of Cooking on Yield, Total Carotenoid, and Color of Long, Cone-shaped Tongkalangit Banana (Musa Troglodytarum) Puree},
booktitle={Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,},
year={2020},
pages={122-126},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010542000003108},
isbn={978-989-758-540-1},
}


in EndNote Style

TY - CONF

JO - Proceedings of the 6th Food Ingredient Asia Conference - Volume 1: 6th FiAC,
TI - Effects of Cooking on Yield, Total Carotenoid, and Color of Long, Cone-shaped Tongkalangit Banana (Musa Troglodytarum) Puree
SN - 978-989-758-540-1
AU - Moniharapon E.
AU - Tuhumury H.
AU - Souripet A.
PY - 2020
SP - 122
EP - 126
DO - 10.5220/0010542000003108