Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Optimization of the Processing Parameters for Green Banana Chips and Packaging within Polyethylene Bags

  • Mitra, Pranabendu (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Eun-Mi (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

Keywords

References

  1. Haque MA. Kolar Bagan. Banana Research project. BAU, Mymensingh, Bangladesh. p.1 (1988)
  2. Ketiku AO. Chemical evolution of the nutritive value of varieties of banana fruits (Musa Sepientum) grown in Nigeria. J. Assoc. Adv. Agril. Sci. 40: 53-56 (1978)
  3. Villalong MA. Physio-chemical characteristics of some banana varieties. Rev. Fac. Agron. 55: 95-107 (1983)
  4. Pedreschi F, Moyano P. Effect of pre-drying on texture and oil uptake of potato chips. Lebensm. -Wiss. Technol. 38: 599-604 (2005) https://doi.org/10.1016/j.lwt.2004.08.008
  5. Shahin S, Sastry SK, Bayindrili L. Heat transfer during frying of potato slices. Lebensm.-Wiss. Technol. 32: 19-24 (1999) https://doi.org/10.1006/fstl.1998.0494
  6. Hubbard LJ, Farkas BE. A method for determining the convective heat transfer coefficient during immersion frying. J. Food Process Eng. 22: 201-214 (1999) https://doi.org/10.1111/j.1745-4530.1999.tb00481.x
  7. Saguy IS, Ufheil G, Livings S. Oil uptake in deep-fat frying: A review. Oleagineux Corp Lipid 5: 30-35 (1998)
  8. Garayo J, Moreira R. Vacuum frying of potato chips. J. Food Eng. 55: 181-191 (2002) https://doi.org/10.1016/S0260-8774(02)00062-6
  9. BBS. Bangladesh Bureau of Statistics, Statistic Division, Ministry of Planning. The Govt. of People's Republic of Bangladesh, Dhaka, Bangladesh (2005)
  10. Quast DG, Karel M, Rand WM. Development of mathematical model for oxidation of potato chips as a function of oxygen pressure, extent of oxidation, and equilibrium relative humidity. J. Food Sci. 37: 673-678 (1972) https://doi.org/10.1111/j.1365-2621.1972.tb02723.x
  11. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 920.149, 934.01, 942.05, 955.04c. Association of Official Analytical Communities, Arlington, VA, USA (1995)
  12. Ranganna S. Manual of Analysis of Fruit and Vegetable Products. 2nd ed. Tata McGrew Hill Publishing Co., Ltd., New Delhi, India. pp. 506-578 (1992)
  13. Forster M, Rodriguez E, Martin JD, Romero CD. Distribution of nutrients in edible banana pulp. Food Technol. Biotechnol. 41: 167-171 (2003)
  14. Reddy GV, Das H. Kinetics of deep fat frying potato and optimization of process variables. J. Food Sci. Technol. 30: 105-108 (1993)
  15. Gamble MH, Rice P, Selman JD. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record UK tubers. Int. J. Food Sci. Technol. 22: 233-241 (1987)
  16. Islam MN. Influence of process parameters on the effectiveness of osmotic dehydration of some fruits and vegetables. Bangladesh J. Agr. Eng. 4: 65-73 (1990)
  17. Misra JB, Premchand EV. Improvement of chip color by removal of color reactants from potato tube slices by water washing. J. Food Sci. Technol. 12: 99-100 (1988)
  18. Moyano PC, Pedreschi F. Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. Lebensm.-Wiss. Technol. 39: 285-291 (2006) https://doi.org/10.1016/j.lwt.2005.01.010
  19. Leeratanarak N, Devahastin S, Chiewchan N. Drying kinetics and quality of potato chips undergoing different drying techniques. J. Food Eng. 77: 635-643 (2006) https://doi.org/10.1016/j.jfoodeng.2005.07.022