effect of pre-treatments on the reconstitution of hot air-dried plantain

effect of pre-treatments on the reconstitution of hot air-dried plantain

Moist infusion of plantain using 40°B sucrose or 15°B sucrose and 60 mg/g NaCl, or puffing of blanched plantain for 5 min after 3 h air‐drying before the main drying improved the reconstitution characteristics of the dried plantain. Copyright © 2003 Whurr Publishers Ltd

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Bibliographische Detailangaben
Veröffentlicht in:Tropical science 2003-09, Vol.43 (3), p.156-161
Hauptverfasser: Johnson, P.N.T, Brennan, J.G, MacDougall, D.B
Format: Artikel
Sprache:eng
Schlagworte:
air drying
blanching
dehydration
dried fruit
duration
firmness
fruit quality
microstructure
moisture infusion
osmosis
plantain
plantains (fruit)
pretreatment
puffing
reconstituted foods
sodium chloride
sucrose
varieties
water content
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Zusammenfassung:Moist infusion of plantain using 40°B sucrose or 15°B sucrose and 60 mg/g NaCl, or puffing of blanched plantain for 5 min after 3 h air‐drying before the main drying improved the reconstitution characteristics of the dried plantain. Copyright © 2003 Whurr Publishers Ltd
ISSN:0041-3291
1556-9179
DOI:10.1002/ts.109