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Predehydration steaming changes: Physicochemical properties of unripe banana flour.

Muyonga, J. H. and Ramteke, R. S. and Eipeson, W. E. (2001) Predehydration steaming changes: Physicochemical properties of unripe banana flour. Journal of Food Processing and Preservation, 25 (1). pp. 35-47.

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Abstract

Flour producedfiom steamed and unsteamed unripe bananas was analyzed to determine the effect of steaming on physicochemical properties. Steaming of bananas prior to dehydration slowed dehydration of banana slices, increased water uptake, density and solubility of flour and decreased viscosity, setback, breakdown, discoloration and vitamin C content. Banana flour produced with predehydration steaming gives pastes of low paste bulk density, which is desirable for weaning and supplementary foods.

Item Type: Article
Uncontrolled Keywords: banana, Steaming, dehydration, predehydration steaming
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 24 Fruits > 02 Banana
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 04:23
Last Modified: 28 Dec 2011 09:48
URI: http://ir.cftri.com/id/eprint/4913

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