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 ban…
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Produktdetails
Weitere Autoren: Sheikh, Saghir Ahmed / Panhwar, Aasia
- ISBN: 978-613-9-45498-3
- EAN: 9786139454983
- Produktnummer: 37331431
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 56 S.
- Masse: H22.0 cm x B15.0 cm x D0.3 cm 102 g
- Abbildungen: Paperback
- Gewicht: 102
Über den Autor
Muhammad Farooq From Pakistan MPhil Food Technologist Gold Medalist,PhD Scholar: Food Safety and Nutrition,Northwest Agriculture & Forestry University China.
51 weitere Werke von Muhammad Farooq:
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