Effect of processing parameters on quality attributes of fried banana chips
2017
Wani, S. A. | Sharma, V. | Kumar, P.
Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm), frying temperature (°C) and frying time (min) on moisture content,fat content, hardness, color and overall acceptability. A second-order polynomial model was used for predicting the response. Chips thickness (1.5, 2 and 2.5 mm), frying time (2.0, 2.5,3.0 min) and frying temperature (160, 170 and 180°C) were the parameters used in the study. Result indicated that moisture content decreased whereas oil content increased with increasing frying time and chips thickness. Hardness increased with increasing chips thickness and frying temperature. Color (ΔE) of chips became darker yellow with longer frying time. Increased frying time increases the sensory characteristics of the product and vice versa for frying temperature. The optimum conditions for fried banana chips were obtained at a temperature of 160°C, time 2.69 min and slice thickness of 1.5 mm. Therefore, quality banana chips could be developed using theses optimum conditions.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia