文章基本信息

标题：Quality of Chips Produced from Rehydrated Dehydrated Plantain and Banana
本地全文：下载
作者：S.O. Agunbiade ; J.O. Olanlokun ; O.A. Olaofe 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2006
卷号：5
期号：5
页码：471-473
DOI：10.3923/pjn.2006.471.473
出版社：Asian Network for Scientific Information
摘要：This experiment reports the effect of dehydration and rehydration of the physico chemical properties of chips produced from two commercially grown Musa species (plantain and banana). The fat, ash, crude fibre and protein content in both samples were found to be low and their carbohydrate content were high. The processing of the fresh samples led to observable reduction in proximate composition of crude protein (15.41 - 7.21% and 13.20 - 6.30%), crude fibre (3.00 - 1.36 % and 2.60 - 1.58%), ash content (13.40 - 2.42% and 8.80 - 2.91%) for banana and plantain respectively. However, an appreciable increase was found for carbohydrate (61.74 - 82.29% and 74.99 - 86.40%) and fat content 96.40 - 6.81% and 2.59 - 2.82%) for banana and plantain respectively. The rates of dehydration and rehydration of the samples were found to decrease with increasing dehydration and rehydration time. The sensory evaluation of both plantain and banana chips revealed that dehydration significantly affected the quality of chips.