Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid

Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid

Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flo...

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Bibliographic Details
Main Authors: Anang Legowo, Yoyok Pramono, Antonius Hintono, Bhakti Etza Setiani, Aulia Nabila, Nisfa Handoko
Format: Article
Language:English
Published: TALENTA 2024-03-01
Series:Indonesian Journal of Agricultural Research
Subjects:
banana kepok
citric acid
flour
reducing sugar
whiteness index
Online Access:https://talenta.usu.ac.id/InJAR/article/view/15207

Internet

https://talenta.usu.ac.id/InJAR/article/view/15207

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