In general, color provides a useful measurement for determining
changes due to processing and possible acceptability by consumers.
In the present work, the application of the coatings or
the increase in the centrifugation speed, or both, increased the L⁄
value of the banana chips compared to the control treatment
(Fig. 4). In addition, the edible coatings slightly enhanced the yellowness
of banana chips, which was reflected in higher b⁄ values
(blue to yellow). However, Garcia et al. (2002) reported no significant
changes in the color of potato chips due to the application of
an edible coating, which might be related to the nature of the product
or differences in the frying process. When comparing coating
applications or high speed centrifugation, or both, there were no
significant differences in the color parameters (L⁄, a⁄ and b⁄) of
the banana chips. In the present work, this was also observed in
In general, color provides a useful measurement for determiningchanges due to processing and possible acceptability by consumers.In the present work, the application of the coatings orthe increase in the centrifugation speed, or both, increased the L⁄value of the banana chips compared to the control treatment(Fig. 4). In addition, the edible coatings slightly enhanced the yellownessof banana chips, which was reflected in higher b⁄ values(blue to yellow). However, Garcia et al. (2002) reported no significantchanges in the color of potato chips due to the application ofan edible coating, which might be related to the nature of the productor differences in the frying process. When comparing coatingapplications or high speed centrifugation, or both, there were nosignificant differences in the color parameters (L⁄, a⁄ and b⁄) ofthe banana chips. In the present work, this was also observed in
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