Effects of Cooking on Yield, Total Carotenoid, and Color of Long,

Cone-shaped Tongkalangit Banana (Musa Troglodytarum) Puree

Erynola Moniharapon, Helen Cynthia Dewi Tuhumury

and Agustina Souripet

Faculty of Agriculture, Pattimura University, Jl. Ir. M. Putuhena, Poka, Ambon, Maluku, Indonesia

Keywords: Cooking, Color, TongkaLangitBanana, Total Carotenoid, Yield.

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.

1 INTRODUCTION

Banana is considered a sought-after fruit due to its

popularity in the world market and its importance as

a food crop after rice, wheat, and maize. It is mostly

grown in more than 130 tropical and subtropical

countries. Banana is the fruit of evergreen

monocotyledonous, perennial, giant herb, exclusively

subtropical belonging to the genus Musa from the

family Musaceae (Singh et al., 2016). One essential

species of bananas in eastern Indonesia, especially the

Moluccas, is Fe'i banana, locally known as "pisang

tongkalangit" (Musa troglodytarum L.), bananas with

erect bunches facing up the sky.

Fe'i bananas are mostly originated from the

Moluccas, eastern Indonesia in the west, and found as

far as French Polynesia in the east (Ploetz et al.,

2007). The tongkalangit bananas belong to Fe'i

bananas have erect bunches and can be recognized by

their bright magenta to dark purple sap, heavily

ridged squarish red or coppery fruit, and near glowing

orange or yellow fruit flesh (Ploetz et al., 2007). In

the Moluccas, there are two types of "tongkalangit"

banana: long fruit, cone-shaped bunch, and short,

small, round-shaped fruit. The long

tongkalangitbanana similar toUtinIap(Uhten Yap),

https://orcid.org/0000-0003-0524-7419

and the short tongkalangit banana similar to "Karat

Pwehu"in Micronesia (Englberger et al., 2006).

The fruit of some clones is exceptionally high in

beta carotene. In Micronesia,Uhten Yapcontains

6,110 µg of β-carotene/100 g, which is 275 times the

level noted for Cavendish. The Pohnpei Karat banana,

a traditional weaning food in the Federated States of

Micronesia, contains 867 µg of β-carotene/100 g

(Englberger et al., 2003). Epidemiological studies

have shown that foods containing high carotenoids

are adequate protection against chronic disease,

including certain cancers, cardiovascular disease, and

diabetes (Englberger et al., 2003). Also, carotenoids

can be used as a natural colorant in the food industry.

Tongkalangit banana, if consumed, will turn the urine

bright yellow, very bright saffron yellow, and was

documented in Mollucas of Indonesia in 1750

(Sharrock, 2001). This phenomenon was confirmed

by Engelbergeret al. (2006) that high levels of

riboflavin content in theKaratbananas, which caused

the urine to turn bright yellow after they are

consumed.

As a food, Tongkalangit bananas usually must be

cooked, because even if the fruit is ripe, the

unpleasantly astringent after-taste is still present.

They are usually cooked either by roasting, grilling,

boiling or steaming. The flesh, even after cooking, is

122

Moniharapon, E., Tuhumury, H. and Souripet, A.

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

DOI: 10.5220/0010542000003108

In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 122-126

ISBN: 978-989-758-540-1

 2022 by SCITEPRESS – Science and Technology Publications, Lda. All rights reser ved

commonly fed to infants at the time of weaning.

Provided the significant health benefits of

tongkalangit bananas, their importance has declined

considerably in Mollucas, and it becomes

considerably hard to find these bananas in traditional

markets. Therefore, efforts are necessarily needed to

maintain the existence of these bananas. One of which

is developing and marketing food products of

nutrient-rich of these bananas cultivars and banana

puree is one of the value-added products that can be

applied to tongkalangit bananas.

Banana Puree is a banana that has been pressed,

ground, and blended into a soft, creamy paste or thick

liquid. The banana puree has a longer shelf life than

the raw fruit and is the main commercial processed

banana product and has been widely utilized

worldwide. The puree can be used as an ingredient for

many foods such as baby food, juice and smoothies,

dairy (yogurt, ice cream, pudding), and bakery (cake,

bread, pie, etc.) (Ditchfield et al., 2004; Pandita,

2018;Yap et al., 2017). Banana puree prices have

been increasingly followed by an upward trend

recently, with a significant increase in early 2010.

These prices have been unaffected by instabilities in

raw banana prices. The global banana puree market is

expected to gain annual growth of 4.8% from 2017-

2027 (Pandita, 2018). Therefore, tongkalangit

banana, with its specific competitive advantages

compared to other bananas, is feasible to be processed

into a puree. However, several factors need to be

considered in making puree, such as this banana's

cooking process, since it is not usually consumed raw

but cooked.

Generally, the process of making banana puree

includes blanching, mashing, preserving, and

packaging. Yap et al. have indicated that Cavendish

banana with a maturity index of 5 out of 7 banana

ripening stages resulted in puree having the best

characteristics. Blanching time also has a significant

effect on the color of the banana puree (Palou et al.,

1999). The viscosity and rheological characteristics

of puree were influenced by heating. When banana

was heated with increasing temperature from 50°C to

60°C and from 110 °C to 120°C, the apparent

viscosity was found to be increased (Ditchfield et al.,

2004). Hence, this study was aimed to determine the

effect of the cooking method on yield, total

carotenoid, and color of long cone-shaped

tongkalangit banana puree.

2 MATERIALS AND METHODS

2.1 Materials

Long tongkalangit bananas were harvested from

Siwang village in Ambon Island, Mollucas,

Indonesia. The color of the fruit flesh determined

the degree of maturity of the bananas. The color

was determined by using an egg yolk color

chart (Robotmation, Co., Ltd, China) based on the

method described by Engelbergeret al. (2006). The

banana was used in this study with the maturity of

10 days after harvest matching the egg yolk color

number 10.

2.2 Methods

2.2.1 Banana Puree Production

The unpeeled tongkalangit banana with a maturity of

10 days after harvest was subjected to different

cooking methods and times, i.e., steaming, boiling,

and grilling each for 5 minutes and 10 minutes. The

cooked banana with each cooking method was placed

in the ice water for 5 mins then peeled and pureed to

a smooth consistency by passing them through a 60

mesh sieve (Gilson. Inc., USA). The puree was then

packed into plastic bags, sealed, and stored at 3° C

until required for analysis.

2.2.2 Yield

The yield of the puree was determined as the

percentage of the puree weight over the weight of the

banana fruit.

2.2.3 Total Carotenoid Content

The extraction of carotenoids was conducted by

adding 25 mL acetone successively until a paste was

obtained. The paste was transferred to a sintered

funnel coupled to a 250 mL Buchner flask and filtered

under vacuum and repeated three times. The obtained

extract was transferred to a 500 mL separatory funnel

containing 40 mL of petroleum ether. The acetone

was removed through a slow addition of MiiliQ water

to prevent emulsion formation. The aqueous phase

was removed, repeated until no residual solvent

remained. The extract was transferred with a funnel

to a 50 mL volumetric flask containing 15 g of

anhydrous sodium sulfate. The final volume was

adjusted with petroleum ether, and samples were

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

123

analyzed at 450 nm. The total carotenoid content was

calculated using a formula:

𝑇𝑜𝑡𝑎𝑙 𝑐𝑎𝑟𝑜𝑡𝑒𝑛𝑜𝑖𝑑 

𝐴  𝑉



𝑚𝐿



10



𝐴

 

%

𝑃𝑔

Where A : absorbance; V = total extract volume; P =

sample weight and 𝐴

 

%

extinction coefficient 2592

2.2.4 Colour

The color of the puree was determined using a

Minolta Colorimeter (CM 508i, Minolta Corp,

Japan). Values were recorded in terms of CIE values

(CIE-Lab), where L represents brightness from black

(0) to white (100), a represents green to red (-80 to

+80), and b represents blue to yellow (-80 to +80).

The Colorimeter was standardized with the black and

white calibration tiles before each measurement. The

color was measured on three random points of the

pack.

2.2.5 Statistical Analysis

The data collected were analyzed using ANOVA for

a completely randomized experimental design. The

means of treatment showing significant differences (p

< 0.05) were subjected to the Tukey test. These

analyses were performed using a statistical software

MINITAB version 17.

3 RESULTS AND DISCUSSION

3.1 Yield

The yield of the tongkalangit banana puree is

summarized in Figure 1. The data indicated that the

lowest yield was obtained for puree steamed for 10

minutes (53.41%), whereas the highest was puree,

which was grilled for 5 minutes (69.93%). Previous

results on Ambon banana puree has shown that the

yield obtained was in the range of 62.78-65.85%.

Data also indicated that the longer the cooking time,

the lower was the yield. Boiling and steaming the

banana has resulted in lower yield than grilling

because of these respective cooking methods

involving water has caused the loss of some soluble

solids. One main disadvantage of cooking involving

water is leaching nutrients and other water-soluble

components and causing a decrease in total soluble

solids (Quarcoo and Wireko-Manu, 2016); hence the

yield would also decrease.

Figure 1: Yield of Long Cone-shaped TongkaLangit

Banana Puree.

3.2 Total Carotenoid Content

Figure 2 shows the total carotenoid content of

tongkalangit banana puree with different cooking

methods. Overall, boiling and grilling increased the

puree's total carotenoid content compared to the raw

banana puree. At the same time, the carotenoid

content was found to decrease as the banana was

steamed. The longer the cooking time, the higher the

carotenoid content for all cooking methods applied.

The highest carotenoid content was obtained for

grilling, either 5 minutes or 10 minutes.

Figure 2: Total Carotenoid Content of Long Cone-shaped

TongkaLangit Banana Puree.

The results were in accordance with previous

studies showing that thermal processing has caused

the increase in carotenoid content of tomato, carrot,

and banana (Dewanto et al., 2002: Sánchez-Moreno

et al., 2006: Palmero et al., 2014: Fu et al., 2019).

Processing such as heat treatment or mechanical

homogenization has the potential to enhance the

bioavailability of carotenoids. Carotenoids are tightly

bound to macromolecules, in particular to protein and

membrane lipids. Therefore, processing methods that

affect macromolecular structures such as proteins and

polymer carbohydrates can increase carotenoid

content.

6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)

124

Table 1: Color of TongkaLangit Banana Puree with Different Cooking Methods.

Treatments

Colo

Control 54.59 ± 3.21

0.10 ± 0.02

30.63 ± 1.44

Steamed 5 mins 51.96 ± 3.41

2.92 ± 0.29

32.46 ± 0.29

Steamed 10 mins 51.44 ± 1.73

2.89 ± 0.13

30.53 ± 0.56

Boiled 5 mins 52.16 ± 1.48

2.96 ± 0.11

29.87 ± 0.42

Boiled 10 mins 52.72 ± 1.70

2.64 ± 0.15

29.06 ± 0.35

Grilled 5 mins 51.41 ± 3.13

2.31 ± 0.13

27.11 ± 0.33

Grilled 5 mins 53.91 ± 1.29

3.95 ± 0.16

35.21 ± 0.13

Means within a column with the same letter are not significantly different (p < 0.05)

Grilling might cause the interruption greater than

steaming and boiling, hence the higher the

bioavailability of the carotenoids.

3.3 Colour

The lightness (L Value) of the puree was not

significantly affected by cooking methods, but the

degree of redness (a) and yellowness (b) was

significantly affected (Table 1). Data indicated that

the cooking method increases the puree's redness, yet

decreases the yellowness of the puree compared to the

control.

When banana was steamed and boiled, the redness

and the puree's yellowness decreased as the time

increased. On the other hand, the puree's respective a

and b value increased with longer grilling time.

No significant difference in the L values indicated

that the different cooking methods did not cause any

enzymatic browning. The puree did not become

darker and still maintain the color similar to the puree

from raw banana. The increase in the redness and

decrease in yellowness was due to cooking. When

cooked, a non- enzymatic browning happened

through several biochemical reactions, including the

Maillard reaction, pigment destruction, and

caramelization of sugar (Chakraborty et al., 2015).

However, longer steaming and boiling decrease the

redness and yellowness, while increase when grilled.

This is because caramelization and browning can only

happen in a dry heat cooking environment. The

highest temperature water can reach 100° C, which is

not hot enough to pyrolyze sugars and protein. Thus,

limited caramelization happened by steaming,

boiling, or anything that involves cooking it in liquid.

4 CONCLUSIONS

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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