Premium
Influence of heat and sulphur dioxide treatments on some quality characteristics of intermediate‐moisture banana
Author(s) -
LEVI A.,
RAMIREZMARTINEZ J. R.,
PADUA H.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00975.x
Subject(s) - blanching , dehydration , chemistry , food science , pectin , moisture , esterase , water content , water activity , sulfur dioxide , biochemistry , enzyme , organic chemistry , geotechnical engineering , engineering
Summary The effect of duration of heat treatment (blanching) on the firmness, dehydration rate, colour, and pectin esterase (PE) activity, was investigated in sulphited, unsulphited, blanched and non heat‐treated intermediate‐moisture banana (IMB). The product was significantly firmer if the bananas had been blanched, and in either event, firmness as measured with a texturometer, also increased with increasing SO 2 concentration. The average rate of water removal (dehydration) increased, with increasing blanching time, up to about 4 min, and increased also with increasing SO 2 concentration. There was a decrease in PE activity in both blanched and non‐heat‐treated IMB, with increasing SO 2 content. The effect of sulphiting on pectolytic enzyme activities does not appear to have been reported previously.