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Journal Article 2018-09

Autor: Udomkun, Patchimaporn Innawong, B. Njukwe, E.

The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality o...

Enlace original: https://cgspace.cgiar.org/handle/10568/103518

Investigación en Agricultura
Enlace permanente

Udomkun, Patchimaporn ,  Innawong, B. ,  Njukwe, E. ,  [Effect of vacuum frying conditions on physico-chemical properties of banana chips] ,  Effect of vacuum frying conditions on physico-chemical properties of banana chips
Journal Article 2018-09-27

Autor: Udomkun, Patchimaporn Innawong, B.

The objective of this study was to investigate the influence of various pre‐treatments on the physicochemical and sensory characteristics of vacuum‐fried (VF) banana chips (120°C, 41.3 kPa) and consequently compare them to atmospheric‐fried (AF) banana chips (170°C). Pre‐treatments comprised of o...

Enlace original: https://cgspace.cgiar.org/handle/10568/97567

Investigación en Agricultura
Enlace permanente
Udomkun, Patchimaporn ,  Innawong, B. ,  [Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips] ,  Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips

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