Effect of steam and microwave blanching against enzymatic browning of chilled saba banana (Musa Spp., Bbb)

• Main Authors: Mansoor Abdul Hamid, See Chee Hian, Oslida Martony, Mazarina Devi
• Format: Article
• Language: English; English
• Published: Universitas Negeri Malang 2024
• Subjects: S1-(972) Agriculture (General); TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/41494/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41494/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41494/
• Institution: Universiti Malaysia Sabah

The browning process, either enzymatic or non-enzymatic, is commonly used in food processing. Most browning process is avoided to maintain the food products' quality. This study was carried out to investigate the effect of steam blanching and microwave blanching against the enzymatic browning o...