Effects of Inluin and Oligofructose Fortification on the Physico-Chemical, Sensory and Functional Properties of Clarfified Banana Juice

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Effects of Inluin and Oligofructose Fortification on the Physico-Chemical, Sensory and Functional Properties of Clarfified Banana Juice

A comparative study conducted between Berangan and Mas banana cultivars at the same maturity index 6 (fully yellow-good eating stage) revealed that Berangan was more suitable for value added processing because of its lower soluble protein concentration, peroxidases and polyphenoloxidase activity. Th...

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Bibliographic Details
Main Author:	Yousaf, Muhammad Sohail
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	Inulin. Fortification.
Online Access:	http://psasir.upm.edu.my/id/eprint/5299/ http://psasir.upm.edu.my/id/eprint/5299/1/FSTM_2007_4.pdf

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