Manuscript ID: IJFST-2020-29963
Textural and biochemical predictors of sensory texture and sweetness of boiled plantain
Journal: International Journal of Food Science and Technology

The authors evaluated the texture and some physical-chemical parameters predictors of sensory texture and sweetness of boiled plantain. Therefore, it is suggested to change the title of the manuscript. The research is very interesting. However, there are some aspects that should be clarified.

What was the temperature used?
How long did the plantain boil?
What was the ratio of plantain:water during boiling?
It is recommended to include these process variables in the summary.

Line 14: (easy-to- peel, cooking ability, ...??)
Lines 18-21: Mention the temperature range.
Line 37: It is suggested to change “biochemical characterization” by “some physical-chemical parameters.”
Line 48: Separate ºC from the number
2.2 Cooking
It is recommended to include the temperature used.
Line 60: It is recommended to include a 6:1 weight:volume ratio
Line 90: …. aged between 21 and 60 old)
Line 130, 169 and 232: Correct: … at 50 and 60 ºC..
Line 326: It is suggested to change “chemical” by “physical-chemical”
Line 357: It is suggested to change “biochemical” by “physical-chemical”
Table 3: Correct: … at 50 and 60 ºC.
Table 4: It is suggested to change the name of the Table to “Physical-chemical parameters of boiled plantain according to the ripening stage”

The authors attended all the observations made; therefore, I recommend the acceptance of the manuscript in its current form.