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

Erynola Moniharapon, Helen Tuhumury, Agustina Souripet

2020

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.

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