Optimization of the Processing Parameters for Green Banana Chips and Packaging within Polyethylene Bags
2007
Mitra, Pranabendu (Chungnam National University, Daejeon, Republic of Korea) | Kim, E.M. (Chungnam National University, Daejeon, Republic of Korea) | Chang, K.S. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pre-treatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions.
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