Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra Department of Food Engineering and Technology , Sant Longowal Institute of Engineering and Technology, Longowal, Punjab
Corresponding Author's Email: firstname.lastname@example.org
The present study was carried out to standardize the process for preparation of banana chips and selection of good cultivars for production of Banana chips.Three cultivars viz. Ardhapuri, Grand naine and Mahalakshmi were selected for screening for preparation of banana chips and snacks. Further, these samples were evaluated for their physico-chemical, textural characteristics and sensory qualities.
Keywords: physical chemical properties, waste index, moisture content, fiber content.
Page No.: 567-572PDF Download Certificate