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

dc.contributor.authorUdomkun, Patchimaporn
dc.contributor.authorInnawong, B.
dc.contributor.authorNjukwe, E.
dc.date.accessioned2019-12-04T11:30:05Z
dc.date.available2019-12-04T11:30:05Z
dc.date.issued2018-09
dc.identifier.citationUdomkun, P., Innawong, B. & Njukwe, E. (2018). Effect of vacuum frying conditions on physico-chemical properties of banana chips. Science, Engineering and Health Studies, 12(3), 169-178.
dc.identifier.issn2630-0087
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5182
dc.descriptionOpen Access Article; Published online: 12 Dec 2018
dc.description.abstractThe 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.
dc.format.extent169-178
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectVacuum
dc.subjectFrying
dc.subjectBananas
dc.subjectChips
dc.subjectThailand
dc.subjectPhysicochemical Processes
dc.titleEffect of vacuum frying conditions on physico-chemical properties of banana chips
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationSilpakorn University
cg.coverage.regionAsia
cg.coverage.regionSoutheast Asia
cg.coverage.countryThailand
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectBanana
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.journalScience, Engineering and Health Studies
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid102713
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.14456/sehs.2018.16


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