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Preparation of banana figs.

Das, D. P. and Jain, N. L. and Girdhari, Lal. (1955) Preparation of banana figs. Bulletin of Central Food Technological Research Institute, 4 (12). p. 281.

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'Banana figs' is a popular name for the dehydrated ripe bananas-whole or cut into halves. Methods recommended in literature for the dehydration of ripe bananas employ pre-treatments like exposure to sulphur dioxide fumes\ dipping ,n sulphurous acid,2 dipping in sodium chloride or carbonate solutions3 , and dipping in thiourea solutions\ to get a product of good quality. The colour, appearance and keeping quality of the commercially marketed banana figs have generally been found to be poor. The present paper describes the results of an investigation undertaken to standardize conditions for the dehydration of some Indian varieties of bananas to' get high class banana figs, with improved keeping qualities.

Item Type: Article
Uncontrolled Keywords: Banana figs, dehydration
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 02 Banana
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Mar 2013 08:12
Last Modified: 05 Mar 2013 08:12
URI: http://ir.cftri.com/id/eprint/4950

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