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    Effect of vacuum frying conditions on physico-chemical properties of banana chips

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    S18ArtUdomkunEffectNothomDev(1).pdf (733.4Kb)
    Date
    2018-09
    Author
    Udomkun, Patchimaporn
    Innawong, B.
    Njukwe, E.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality of vacuum fried chips was subsequently compared with that of chips fried under atmospheric conditions (101.3 kPa) at 170°C. The rate of moisture loss significantly increased (p < 0.05) with the higher temperature and lower vacuum pressure applied in the frying process. In addition, moisture loss was linearly proportionate to the amount of oil content (R2 = 0.97). Frying chips at 140C and 21.3 kPa resulted in the most volume shrinkage. No significant (p > 0.05) difference in color (L* = 58.8, a* = 5.1, b* = 23.9) was found in any of the chips fried under each vacuum condition. Banana chips fried under vacuum pressure conclusively contained (p < 0.05) less oil, were lighter in color, had higher volume shrinkage, less crispness, and a harder texture than atmospherically fried chips.
    https://dx.doi.org/10.14456/sehs.2018.16
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5182
    Non-IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.14456/sehs.2018.16
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Banana; Food Science; Food Security; Food Systems
    Agrovoc Terms
    Vacuum; Frying; Bananas; Chips; Thailand; Physicochemical Processes
    Regions
    Asia; Southeast Asia
    Countries
    Thailand
    Journals
    Science, Engineering and Health Studies
    Collections
    • Journal and Journal Articles4835
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