publication . Article . 2014

Evaluación fisicoquímica de variedades de plátanos (Musa sp.) de cocción y postre

Rosales-Reynoso, O. L.; Agama-Acevedo, E.; Aguirre-Cruz, A.; Bello-Perez, L. A.; Dufour, D.; Olivier Gibert;
Open Access English
  • Published: 01 Jan 2014
  • Publisher: Colegio de Postgraduados
  • Country: France
In México, banana (Musa sp.) varieties ate used for human consumption as well as for traditional medicine, but the literature lacks information on local diversity and functional justification for their use. Three varieties of dessert bananas (Valery, Morado, and Enano) and one cooking banana (Macho) were collected in a commercial farm in Tuxtepec, Oaxaca, México, at the agronomic maturity stage, and they were physically and chemically evaluated. A random sampling, ANOVA, and Tukey tests were used. As compared to the dessert bananas, the cooking banana (Macho) showed a lower number of hands per banana bunch (6) and of fingers per hands (6), one of the smallest bu...
free text keywords: Musa sp., starch properties, polyphenol, antioxidant capacity, propiedades del almidón, polifenol, capacidad antioxidante, Q04 - Composition des produits alimentaires, Q02 - Traitement et conservation des produits alimentaires, F30 - Génétique et amélioration des plantes, Banane, Banane plantain, Variété, Propriété technologique, Propriété physicochimique, Composition globale, Composé phénolique, Amidon, Antioxydant,,,,,,,,,,
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