Osmotic Dehydration Kinetics of Plantain (Musa paradisiaca) using a Low-calorie Sugar
Lobe Elias Eyembe,
Divine Bup Nde,
Jean Sonchieu
Abstract:Plantain is consumed as a stable food in most sub-Saharan countries and to some extent in southern America and Asia. To avoid deterioration of the plantain after harvest and to provide food variety, a reasonable quantity of plantain is now being transformed into flour. Osmotic dehydration (OD) is a critical step in the flour production process because it enhances the nutritional and sensory quality of the flour. There are concerns to use alternative osmotic agents to sucrose and salts to avoid their high conte… Show more
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