| Ready-to-eat flaked products, both plain and sugar coated, were produced from the mlxture of brown rice flour and pumpkin or mango or banana, all in cooked powder forms, by using the processes comprising peI let lzlng, flaking and deep-frying. Right stage of rlpening for banana (Kai variety), to develop its fragrance, rdas lnvestigated by the change of peel color indes. Five minutes blanching could prevent browning development in banana pulp. Chemical comPositions of fruit powders and pregelatinized rice flour were analysed. Good pelletizing operation could be obtained from the mixture containing less than 50 I frui t powder. euant i ty and distribution of moisture played an important role throughout the process. chemical compositions of finished products... |
