Characteristics of three banana cultivars for specific product requirements

Print

A. H. G. Chin, O. Normah, J. S. Chia and A. Normah

Abstract

Three banana cultivars, namely Mas, Tanduk and Berangan, were obtained and processed according to standard processing methods established by MARDI into jam, jelly, powder and premixes (cv. Mas), salted banana chips (cv. Tanduk) and glazed banana chips (cv. Berangan). Chemical analysis of the raw banana and their products were carried out and the results stored in database as guideline characteristics for specifications of banana and its products.

Full Text (56 KB)

Download Joomla Free Templates for your success.
Journal of Tropical Agriculture and Food Science (JTAFS)
Publication and Knowledge Management Programme, Corporate Communication and Quality Centre,MARDI Headquarters, Serdang Persiaran MARDI-UPM, 43400 Serdang, Selangor Malaysia
Telephone: +603- 8953 7201 | Fax: +603- 8953 7232 | E-mail: jtafs@mardi.gov.my
Copyright © 2019 eJTAFS. All Rights Reserved.
Joomla Business Templates by template joomla