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Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step

dc.contributor.authorUdomkun, P.
dc.contributor.authorInnawong, B.
dc.contributor.authorMasso, C.
dc.contributor.authorKlaikreuh, D.
dc.contributor.authorSwennen, R.
dc.contributor.authorFotso Kuate, A.
dc.contributor.authorAlakonya, A.
dc.contributor.authorVanlauwe, B.
dc.date.accessioned2021-09-23T14:55:25Z
dc.date.available2021-09-23T14:55:25Z
dc.date.issued2021
dc.identifier.citationUdomkun, P., Innawong, B., Masso, C., Klaikreuh, D., Swennen, R., Fotso Kuate, A., ... & Vanlauwe, B. (2021). Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. Journal of Food Measurement and Characterization, 1-11.
dc.identifier.issn2193-4126
dc.identifier.urihttps://hdl.handle.net/20.500.12478/7254
dc.description.abstractThe effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during the cooling process while the total oil content gradually increased. The oil uptake in the plantain chips increased by 7.7% after 9 min of post-frying cooling. Though an alteration in moisture and oil content was significantly affected (p < 0.05) by either vacuum pressure or temperature control applied during the post-frying centrifuge step, a higher reduction (p < 0.05) of moisture content by 79.1% and total oil content by 44.9% was observed when the combination of vacuum pressure (21.3 kPa) and temperature control was employed, comparing to the control of atmospheric pressure (101.3 kPa). Plantain chips centrifuged under vacuum pressure at 21.3 kPa without temperature control had higher total extractable phenolic acids and lower acrylamide content when compared to control sample. A reduction of pressure alone produced lighter color, higher crispness, and less volume shrinkage of plantain chips; however, no significant difference (p > 0.05) was observed among the samples centrifuged at different pressures. The application of vacuum pressure at 21.3 kPa together with temperature control for 5 min during the post-frying centrifuge stage was significantly effective (p < 0.05) in reducing moisture and oil content, while samples were less crispiness, shrunk more, and a higher bulk density.
dc.description.sponsorshipAfrican Union Research Grants
dc.format.extent1-11
dc.language.isoen
dc.subjectFrying
dc.subjectOil Palms
dc.subjectPhenolic Acids
dc.subjectPlantains
dc.subjectChemicophysical Properties
dc.subjectAcrylamide
dc.titleEffects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step
dc.typeJournal Article
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliationSilpakorn University Food Innovation Hub
cg.contributor.affiliationInternational Maize and Wheat Improvement Center
cg.coverage.regionAfrica
cg.coverage.regionCentral Africa
cg.coverage.countryCameroon
cg.coverage.hubCentral Africa Hub
cg.researchthemeBiotech and Plant Breeding
cg.researchthemeNatural Resource Management
cg.researchthemeNutrition and Human Health
cg.identifier.bibtexciteidUDOMKUN:2021d
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectAgronomy
cg.iitasubjectNatural Resource Management
cg.iitasubjectPlant Breeding
cg.iitasubjectPlant Production
cg.iitasubjectPlantain
cg.journalJournal of Food Measurement and Characterization
cg.notesPublished online: 01 Sep 2021
cg.accessibilitystatusLimited Access
cg.reviewstatusPeer Review
cg.usagerightslicenseCopyrighted; all rights reserved
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1007/s11694-021-01132-0
cg.iitaauthor.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.iitaauthor.identifierCargele Masso: 0000-0002-3980-6832
cg.iitaauthor.identifierRony Swennen: 0000-0002-5258-9043
cg.iitaauthor.identifierFotso Kuate, A.: 0000-0002-5247-7519
cg.iitaauthor.identifierbernard vanlauwe: 0000-0001-6016-6027
cg.futureupdate.requiredNo


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