Qualitative Changes in Banana Pulp and Juice during Wine Making Process

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Authors

  • S. Shanmugasundaram
     Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003 ,IN
  • Z. John Kennedy
     Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003 ,IN
  • V. Thirupathi
     Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003 ,IN
  • L. Narayanan
     Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute, Coimbatore - 641 003 ,IN

Abstract

The banana perhaps the cheapest and most extensively consumed fruit, have carbohydrates in the form of sucrose, fructose and glucose with low fat content. Banana by itself makes a wholesome food for all ages as it contains almost all essential nutrients including minerals and vitamins. Banana is a good source of potassium, which is a vital mineral for muscle and nerve function.

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Published

2005-12-01

How to Cite

Shanmugasundaram, S., John Kennedy, Z., Thirupathi, V., & Narayanan, L. (2005). Qualitative Changes in Banana Pulp and Juice during Wine Making Process. The Indian Journal of Nutrition and Dietetics, 42(12), 560–570. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6344

Issue

Volume 42, Issue 12, December 2005

Section

Original Articles

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