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Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips.

Satyavathi, Krishnakutty and Bhat, A. V. and George Varkey, A. (1978) Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips. Journal of Food Science and Technology, 15 (2). pp. 68-71.

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Abstract

The physical characteristics (wt., length, circumference and pulp:peel ratio), chemical characteristics (moisture, acidity, starch, reducing sugars, pH of pulp, and total carotenoids) and the quality of chips after deep fat frying (at 160-170 degree C in coconut oil) were determined during the 1972 and 1973 seasons at 5-day intervals from the 60th day after inflorescence up to the maturity stage (100 days) in Nendran var. of bananas. The pulp:peel ratio steadily increased from day 60 (1.23) up to maturity (1.95) and can serve as a good index of maturity. Bananas with a pulp:peel ratio of greater than 1.71 and those harvested between 85 and 95 days after emergence of inflorescence when they contained about 2000 mug/100 g of carotene and pH of 8.0 and reducing sugar content of 1.5% are most suitable for preparing good quality deep fat fried chips.

Item Type: Article
Uncontrolled Keywords: RIPENING-; banana chips, ripeness & quality of fried; FRIED-FOODS; CHIPS-; BANANAS-; ripeness & quality of fried banana chips
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Mar 2010 07:25
Last Modified: 22 Oct 2018 05:35
URI: http://ir.cftri.com/id/eprint/3748

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