Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

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Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

Purpose: Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of bana...

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Bibliographic Details
Main Authors:	Vengu, Sharmila, Ravandran, Haswini Paniker, Gannasin, Sri Puvanesvari, Muhammad, Kharidah
Format:	Article
Language:	English
Published:	Emerald 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88610/ http://psasir.upm.edu.my/id/eprint/88610/1/ABSTRACT.pdf

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