Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when f...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 3 vom: 01. Apr., Seite 203-215
1. Verfasser:	Paramasivam, Suresh Kumar (VerfasserIn)
Weitere Verfasser:	David, Amelia Keran, Marimuthu Somasundaram, Saraswathi, Suthanthiram, Backiyarani, Shiva, Karur Nallappagounder, Subbaraya, Uma
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2022
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Frying carotenoids colour enzymatic browning food physical properties Colloids