ArticleInternational journal of food science & technology2021
Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain.
Article in International journal of food science & technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed, 14 citations in OpenAlex.
- Marker-Assisted Selection in Breeding for Fruit Trait Improvement: A Review.International journal of molecular sciences · 2023Review
- Prediction of banana maturity based on the sweetness and color values of different segments during ripening.Current research in food science · 2022Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
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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 (
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