Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Abstract

Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well‐predicted by instrumental force and hardness (r² > 0.72), and by soluble solid and dry matter content (r² > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm² was needed before a difference in firmness or chewiness could be perceived; a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high‐throughput phenotyping.

Plant phenotyping relevance

植物育種向けに、調理後プランテン果肉の食感・甘味を機器測定値や理化学指標から予測し、検出閾値も評価しており、表現型取得・推定手法が中心である。

Code and data availability

公開状態または取得可能な本文経路を確認できませんでした。

No evidence-backed public reproduction asset is currently recorded.