When deep-freezing bananas, the starch therein, or at least some part of it, turns to sugar. Will this be dextrose or fructose?
Thank you.
By Fluesterwitz
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
The freezing should slow down the ripening, which is what converts the starch to sugar. It looks like ripening bananas develop fructose, glucose and sucrose. I didn't see any mention of dextrose at all, I think it comes from corn.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
