Kinetics of moisture loss and fat absorption during frying for different varieties of plantain
1999
Diaz, Alberto | Trystram, Gilles | Vitrac, Olivier | Dufour, Dominique | Raoult‐wack, Anne‐lucie | Food Science and Technology Department ; Nestlé Research Center | Centre de recherche Nestlé [Lausanne] ; Nestlé S.A.-Nestlé S.A. | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Département Amélioration des méthodes pour l'innovation scientifique (Cirad- AMIS) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | International Center for Tropical Agriculture
This study compares the behaviour of four varieties of green plantain at their initial stage of maturity during the frying process. A variety traditionally used for the manufacture of thin plantain chips (Dominico Harton commun) and three other varieties found in Latin America (Bouroukou, Bluggoe and FHIA 21) were used. The varieties were characterised by measuring initial moisture content, total sugar content, reducing sugar content, starch content and apparent density. Moisture loss and fat uptake kinetics during frying were assessed at different temperatures (145, 165 and 185 degrees C). With all four varieties, the time required to produce a final moisture content of 40 g kg(-1) (wb) was about 90 s at 165 degrees C and 185 degrees C. Use of a lower temperature (145 degrees C) extended the processing time to 150 s. On the other hand, temperature had very little effect on fat content, which proved to be essentially determined by the variety of plantain. Fat content for final water content levels of 40 g kg(-1) (wb) ranged from 300 g kg(-1) (wb) for Bouroukou to 450 g kg(-1) (wb) for Bluggoe regardless of the processing temperature.
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