Effect of drying methods on quality of banana powder

Autor:	Ajit K. Sahoo, S. R. Patil, A. M. Sonkamble
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Horticulture Moisture chemistry Biochemistry food and beverages Titratable acid Cultivar Ascorbic acid Sugar Water content Banana powder Reducing sugar
Zdroj:	THE ASIAN JOURNAL OF HORTICULTURE. 9:500-502
ISSN:	0976-724X 0973-4767
DOI:	10.15740/has/tajh/9.2/500-502
Popis:	An experimental study was performed to determine the drying characteristics of banana powder in solar drying and cabinet drying. Cultivar Basrai banana powder was prepared from mature unripe fruits collected from local market of Akola, Maharashtra. The physicochemical observations like moisture, pH, TSS, titrable acidity, ascorbic acid, reducing sugar, total sugar and non-reducing sugar of the flour were recorded and the data obtained were analyzed using FCRD model. Solar dried banana powder recorded higher pH, ascorbic acid, total sugar and TSS but lower in moisture and titrable acidity at 120th day of storage which is good for keeping quality (storage).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c9a19d49d8fecec70ee10254f53f2e16 https://doi.org/10.15740/has/tajh/9.2/500-502 Zobrazit plný text záznamu