Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

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Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

The quality of banana chips prepared from two different varieties of banana, Pisang Abu and Pisang Nangka, at the 'green' and 'trace of yellow' stages of ripeness was studied. The fruits were peeled, sliced to a thickness of 2 mm and deep-fat fried in refined, bleached and deodor...

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Bibliographic Details
Main Authors:	Ammawath, Wanna, Che Man, Yaakob, Yusof, Salmah, A Rahman, Russly
Format:	Article
Language:	English
Published:	Wiley 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/112991/ http://psasir.upm.edu.my/id/eprint/112991/1/112991.pdf

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