Physicochemical and functional differentiation of dessert and cooking banana during ripening-a key for understanding consumer preferences

Keyphrases

• Cooking Banana 100%
• Functional Differentiation 100%
• Dessert Bananas 100%
• Soluble Starch 50%
• Ripeness Stage 50%
• Collaborative Investigation 50%
• Ripening Stage 50%
• Ripening Process 50%
• Amylose Content 50%
• Organic Acids Content 50%
• Commercial Success 50%
• Solid Acid 50%
• Titratable Acidity 50%
• Onset Temperature 50%
• Physicochemical Composition 50%
• Objective Quality 50%
• Banana Cultivars 50%
• Limited Consideration 50%
• Cultivar Development 50%
• Consumption Type 50%
• Quality Attributes 50%
• Pasting Temperature 50%
• Optimum Combination 50%
• Finger Length 50%
• Soluble Organic Matter 50%
• Agro-industrial 50%
• Dry Matter Content 50%
• Sugar Acids 50%
• Gelatinization Enthalpy 50%
• Peak Viscosity 50%
• Flour 50%
• Cooking Ability 50%
• Dessert 50%
• Industrial Use 50%
• Soluble Solids 50%
• Cultivar Adoption 50%

Food Science

• Acid Content 50%
• Mineral Content 50%
• Soluble Solids 50%
• Ripening Process 50%
• Physicochemical Composition 50%
• Ripening Stage 50%
• Pasting Temperature 50%
• Dry Matter Content 50%
• Ripeness 50%
• Ash Content 50%

INIS

• cooking 100%
• ashes 25%
• flavor 25%