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Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3748/
JFST-135-78
 
Title Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips.
 
Creator Satyavathi, Krishnakutty
Bhat, A. V.
George Varkey, A.
 
Subject 05 Snack food
02 Banana
 
Description The physical characteristics (wt., length, circumference and pulp:peel ratio), chemical characteristics (moisture, acidity, starch, reducing sugars, pH of pulp, and total carotenoids) and the quality of chips after deep fat frying (at 160-170 degree C in coconut oil) were determined during the 1972 and 1973 seasons at 5-day intervals from the 60th day after inflorescence up to the maturity stage (100 days) in Nendran var. of bananas. The pulp:peel ratio steadily increased from day 60 (1.23) up to maturity (1.95) and can serve as a good index of maturity. Bananas with a pulp:peel ratio of greater than 1.71 and those harvested between 85 and 95 days after emergence of inflorescence when they contained about 2000 mug/100 g of carotene and pH of 8.0 and reducing sugar content of 1.5% are most suitable for preparing good quality deep fat fried chips.
 
Date 1978
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/3748/1/JFST_15%282%29_68-71.pdf
Satyavathi, Krishnakutty and Bhat, A. V. and George Varkey, A. (1978) Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips. Journal of Food Science and Technology, 15 (2). pp. 68-71.