Physico-chemical & Sensorial Quality of Value Added Banana Products
(Sprache: Englisch)
The entire research work was carried out in the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan during the year, 2013. The results indicated that the maximum total soluble solids (22.84 and 12.30), Titratable...
Leider schon ausverkauft
versandkostenfrei
Buch
39.90 €
19 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
Produktdetails
Produktinformationen zu „Physico-chemical & Sensorial Quality of Value Added Banana Products “
Klappentext zu „Physico-chemical & Sensorial Quality of Value Added Banana Products “
The entire research work was carried out in the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam, Pakistan during the year, 2013. The results indicated that the maximum total soluble solids (22.84 and 12.30), Titratable acidity (0.0148 and 0.0403), non reducing sugar (11.250), Ash (1.1144 and 1.9346) wes showed thet in variety giant in banana figs and chips, whereas, the variety dwarf was showed maximum pH (9.08 and 7.71), Vitamin C content (10.75 and 7.18 mg/100g), total sugar (17.95 and 12.81), reducing sugar (11.27 and 7.11). However, the maximum (29.45%) moisture content was observed in variety dwarf in banana figs whereas, the maximum (14.16%) moisture content was observed in variety giant in banana chips. On other hand the maximum (24.48°Brix) total soluble solids was showed that the bnana figs prepared after 90 days whereas, the maximum (17.21 mg/100gm) vitamin C was observed banana figs prepared after 0 days. However, the maximum (0.0258%) titratable acidity (%) was showed that the banana chips prepared after 0 days.
Autoren-Porträt von Muhammad Farooq, Saghir Ahmed Sheikh, Aasia Panhwar
Farooq, MuhammadMuhammad Farooq From Pakistan MPhil Food Technologist Gold Medalist,PhD Scholar: Food Safety and Nutrition,Northwest Agriculture & Forestry University China.
Bibliographische Angaben
- Autoren: Muhammad Farooq , Saghir Ahmed Sheikh , Aasia Panhwar
- 2019, 56 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6139454980
- ISBN-13: 9786139454983
Sprache:
Englisch
Kommentar zu "Physico-chemical & Sensorial Quality of Value Added Banana Products"
0 Gebrauchte Artikel zu „Physico-chemical & Sensorial Quality of Value Added Banana Products“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Physico-chemical & Sensorial Quality of Value Added Banana Products".
Kommentar verfassen