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Effects of anti-browning pretreatments on browning of banana pulp
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The present investigation was carried to examine the effects of different anti-browning agents on browning and sensory quality of extracted banana pulp. The banana fruit from ripe and over-ripe stages were separately peeled, sliced and pulped using different pretreatments such as blanching in water (at 950C for 2 min), potassium meta-bisulphite (0.1%), potassium meta-bisulphite (0.2%), citric acid (1%), citric acid (2%), ascorbic acid (1%), 1% citric acid and 0.5% cysteine, 1% citric acid and 0.5% calcium chloride, 1% citric acid and 1% ascorbic acid and 0.5% cysteine. Sliced banana were mixed with small amount of water containing anti-browning agent and blended in mixer for pulping. | Effects of anti-browning pretreatments on browning of banana pulp