摘要
以不同成熟度的粉蕉、大蕉、香牙蕉为研究对象,对其成熟期间营养成分和功能成分含量进行测定,并讨论其加工特性。结果表明,在大蕉、粉蕉和香牙蕉后熟过程中,蛋白质、脂肪、灰分、钾含量基本保持不变,水分、可溶性固形物、可溶性糖、有机酸、膳食纤维、糖酸比随着成熟度增加而上升,而果胶、Vc、淀粉和抗性淀粉含量随着成熟度的增加而下降。成熟度越高,鲜食时香蕉的适口性越好,与粉蕉和香牙蕉相比,大蕉口感欠佳,未成熟的香蕉适宜用于制备香蕉淀粉,未成熟的大蕉适宜作为抗性淀粉的加工原料,完熟的香牙蕉适合制汁(酱)。
Using Dwarf banana, Plantain banana and AAA Group Cavendish with diverse maturities as the raw materials, the contents of their nutritional and functional components were determined respectively, and their processing characteristics were discussed as well. Results showed that during ripening, contents remained constant in protein, fat, ash and potassium of three kinds of bananas, while contents increased in moisture, soluble solids, soluble saccharide, organic acid, dietary fiber and sugar-acid ratio, on the contrary, contents decreased in pectin, Vc, starch and resistant starch. The higher the maturity, the better palatability of bananas was. There was a poor taste in Plantain banana compared to Dwarf banana and Musa AAA Group Cavendish unripe bananas were suitable for banana starch preparation, unripe Plantain banana for resistant starch, and ripe Musa AAA Group Cavendish for banana juice or sauce.
出处
《广东农业科学》
CAS
CSCD
北大核心
2014年第22期24-28,共5页
Guangdong Agricultural Sciences
基金
广西农业科学院优势学科团队项目(桂农科2013YT02)
关键词
香蕉
后熟
营养功能成分
含量变化
banana
ripening
nutritional and functional components
content changes
