文章基本信息

标题：Pre-Treatments Maintain the Quality of Banana Flakes
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作者：Md. Shamsher Ahmad ; M. W. Siddiqui ; J. P. Singh 等
期刊名称：Current Journal of Applied Science and Technology
印刷版ISSN：2457-1024
出版年度：2019
卷号：33
期号：2
页码：1-8
DOI：10.9734/cjast/2019/v33i230055
语种：English
出版社：Sciencedomain International
摘要：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 (color, texture and flavour) quality attributes after treatment and during storage.
关键词：Pre treatments;banana flakes;enzymatic and non enzymatic browning;storage