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Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety.

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Relation http://ir.cftri.com/11277/
http://www.elsevier.com/locate/lwt
http://dx.doi.org/10.1016/j.lwt.2013.09.005
 
Title Profiles of carotenoids during post-climacteric ripening of some
important cultivars of banana and development of a dry product
from a high carotenoid yielding variety.
 
Creator Lokesh, V.
Divya, P.
Bijesh, Puthusseri
Manjunatha, Girigowda
Bhagyalakshmi, N.
 
Subject 14 Carotenoid Chemistry
02 Banana
 
Description Since vitamin A deficiency is prevalent in many developing countries, we sought to focus research on
local, affordable and well-accepted sources of provitamin A carotenoids. As dessert bananas are
consumed fresh round the year and processed as products, this study investigated whether postclimacteric
biochemical changes are linked to carotenoid degradation in four Indian varieties, one
commercial (Cavendish, AAA), one Red banana (genome AAA) and two locally-important ones (genome
AAB). Despite large differences in their ripening characteristics, textural loss was lesser in AABs than
AAAs. High levels of carotenoids (21.0 mg/g FW), b-carotene (9.14 mg/g FW) and a-carotene (9.32 mg/g FW)
were found in Red banana accounting for retinol activity equivalent of 114 mg/100 g FW. The carotenoid
levels were lower in two local varieties and lowest in Cavendish, with no post-climacteric loss. Dry grits,
prepared using Red banana pulp, milk powder and sugar, retained about 70% carotenoids and appeared
useful in confectionaries.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11277/1/LWT_55_1_2014_59.pdf
Lokesh, V. and Divya, P. and Bijesh, Puthusseri and Manjunatha, Girigowda and Bhagyalakshmi, N. (2014) Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety. LWT - Food Science and Technology, 55. pp. 59-66. ISSN 0023-6438