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Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. lignosus Prain). I. Processing factors contributing to discolouration.

Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. lignosus Prain). I. Processing factors contributing to discolouration. Lebensmittel Wissenschaft Technologie, 7 (2). 101-110, 25 ref..

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Abstract

Using banana, in which the leucoanthocyanidins are present in an insoluble form, and field beans, in which they are easily soluble, pink discolouration which occurs on canning has been shown to involve mainly the leucoanthocyanidins. The other flavonoid compounds cause at the most yellow to yellowish brown discolourations. Discolouration is mainly due to the effect of heat processing on leucoanthocyanidins. Storage at elevated temp. may cause similar changes. Organic acids and tin are not necessary for colour formation. If present, the acid increases the intensity of the colour formed in the spectral red region while tin forms an insoluble white precipitate in the cold and shifts the hue on processing to the nonspectral reddish or bluish purple region of the chromaticity diagram. The existence of leucoanthocyanidins in some of the plant materials in an insoluble form, precipitation of the chromogen formed on processing, and tin reacting either with the leucoanthocyanidins or the chromogen formed and rendering it insoluble account for the inextractability of the colour from the canned product.

Item Type: Article
Uncontrolled Keywords: DISCOLORATION-; bananas, canned; field beans, canned; BANANAS-; discoloration of canned /bananas/; BEANS-; discoloration of canned / field beans/; LEUCOANTHOCYANINS-; canned foods, /leucoanthocyanins/ & discoloration of; HEAT-; canned foods, /heat processing & discoloration of; STORAGE-; canned foods, /storage temp. & discoloration of; TEMPERATURE-; ACIDS-; canned foods, / organic acids/ & discoloration of; TIN-; canned foods, /Sn/ & discoloration of; CANNED-FOODS; discoloration of canned foods
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 10:56
Last Modified: 20 Sep 2013 10:56
URI: http://ir.cftri.com/id/eprint/7161

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