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Predehydration steaming changes: Physicochemical properties of unripe banana flour.

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Relation http://ir.cftri.com/4913/
JFPP-04-01
 
Title Predehydration steaming changes: Physicochemical properties of unripe banana flour.
 
Creator Muyonga, J. H.
Ramteke, R. S.
Eipeson, W. E.
 
Subject 02 Drying and Dehydration
02 Banana
 
Description Flour producedfiom steamed and unsteamed unripe bananas was analyzed to
determine the effect of steaming on physicochemical properties. Steaming of
bananas prior to dehydration slowed dehydration of banana slices, increased water
uptake, density and solubility of flour and decreased viscosity, setback,
breakdown, discoloration and vitamin C content. Banana flour produced with
predehydration steaming gives pastes of low paste bulk density, which is desirable
for weaning and supplementary foods.
 
Date 2001
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4913/1/Journal_of_Food_Processing_and_Preservation_25_%282001%29_35-47.pdf
Muyonga, J. H. and Ramteke, R. S. and Eipeson, W. E. (2001) Predehydration steaming changes: Physicochemical properties of unripe banana flour. Journal of Food Processing and Preservation, 25 (1). pp. 35-47.