Freezing Bananas

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

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February 22, 20171 found this helpful
Best Answer

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.

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