Vol. 6, Issue 4 (2018)
Development of banana chips using different drying methods and pretreatments
Author(s): Anurag, Rahul and Dr. Neelesh Chauhan
Abstract: This study was done on “Development of banana chips using different drying methods and pretreatmentsâ€. The production of banana chips is widespread activity in many banana-growing countries. Chips are an important ingredient in breakfast cereals. The chips are either fried in oil or dried. In the present study the effects of different pretreatments and temperatures on the drying characteristics of unripe banana chips were investigated control and per-treated (KMS and NaSHO4). The samples were treated with KMS (Potassium metabisulfite) 1% and NaSHO4 (Sodium bisulfate) 1% for 4 minutes and dried under tray dryer (60 °C, 70 °C and 80 °C), hot air oven (60 °C, 70 °C and 80 °C) and microwave oven (40, 60 and 80 watt).
Pages: 3120-3123 | 1257 Views 652 Downloads
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How to cite this article:
Anurag, Rahul, Dr. Neelesh Chauhan. Development of banana chips using different drying methods and pretreatments. Int J Chem Stud 2018;6(4):3120-3123.
