Abstract:
In this study, the effects of drying and boiling on carotenoid contents and profiles of plantain
pulps (Batard cv.) were evaluated. Three blanching methodologies (use of citric acid, application
of boiled water and fruit precooking) were performed before drying meanwhile two boiling
methods were investigated: boiling plantain pulps with and without peels. Some specific
carotenoid profiles and contents of the derived products namely plantain flours and boiled
plantain pulps were determined by High Performance Liquid Chromatography. The
chromatograms of untreated plantain pulps, plantain flours and boiled plantain pulps showed that
the principal carotenoids were ?-carotene, ?-carotene, lutein, 9-cis carotene and 13-cis carotene
isomers. These five carotenoids were clearly identified meanwhile four others were detected but
not identified and coded as UIC1, UIC2, UIC3and UIC4. Drying significantly (p<0.05)
influenced the carotenoid profile and composition of plantain flour. Depending on the
carotenoid, the average losses range between 88% and 58% respectively for the use of citric acid
and fruit precooking. Boiling did not influence the carotenoid profile of plantain pulps (Batard
cv.), but significantly (p<0.05) changes their concentrations. During boiling, the trends of
variation of unidentified and identified carotenoid contents change considerably depending on
the boiling method. Finally, fruit precooking should be recommended to flour processors. In
order to better retain identified and unidentified specific dietary carotenoids, Batard pulps should
be boiled for about 40 min. |
