Pre-Treatments Maintain the Quality of Banana Flakes
Md. Shamsher Ahmad, M. W. Siddiqui, J. P. Singh, H. Mir & Md. Abu Nayyer · Current Journal of Applied Science and Technology · 2019
Objective: Pre treatments such as T2 (citric acid 1% + 0.5% haldi +1% salt) and T3 (citric acid 1% + KMS 0.5%) were the most effective to reduce browning and resulted high quality banana flakes. The flakes were evaluated for moisture content, non enzymatic browning and sensory (c...
Open access
Research Article
10.9734/cjast/2019/v33i230055