A study on reducing fat content of fried banana chips using a sweet pre-treatment technique

Aida S. A., . and Noriza A., . and Haswani M. M., . and Mya S. M. Y., . A study on reducing fat content of fried banana chips using a sweet pre-treatment technique. pp. 68-71. ISSN 2231-7546

Knowledge and concerns of the bad health implications of high fat intake in consumers has resulted in a rising demand for low-fat foods. Consequently the use of sweet pre-treatment as alternative food source is gaining attention among producers and consumers. The study of reducing oil uptake of fried banana chips using sweet pre-treatment was done. In the preparation of fried banana chips the sliced banana was blanched at 80oC. Then the sliced banana was dipped in the treatment for 4 g 8 g and 12 g of sugar solution. Next the sliced banana was deep fried at temperature 180oC for 5 minutes. The result showed increased in percentage of moisture reduction (86.65 0.8699 88.37 and 90.51) for control and other three fried banana chips as the concentration of sugar used for treatment was increased. For fat content it showed a decreased in percentage (0.66 0.0063 0.62 and 0.54) as the sugar concentration used for the treatment was increased. Sugar treatment does not affect the colour of fried banana chips as p-value for lightness (L) is 0.426 and the p-value for yellowness (b) is 0.468. This showed that the null hypothesis was accepted and there was no significant difference in lightness and yellowness of all four fried banana chips. Finally sensory evaluation showed that there was a significant difference in crispiness colour sweetness oiliness and overall acceptance between all four fried banana chips. As the conclusion sweet pre-treatment gives positive effect on reducing fat content in fried banana chips and can be used as one of the alternative method in producing banana chips with lower amount of fat.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(11).p...

Abstract

Knowledge and concerns of the bad health implications of high fat intake in consumers has resulted in a rising demand for low-fat foods. Consequently the use of sweet pre-treatment as alternative food source is gaining attention among producers and consumers. The study of reducing oil uptake of fried banana chips using sweet pre-treatment was done. In the preparation of fried banana chips the sliced banana was blanched at 80oC. Then the sliced banana was dipped in the treatment for 4 g 8 g and 12 g of sugar solution. Next the sliced banana was deep fried at temperature 180oC for 5 minutes. The result showed increased in percentage of moisture reduction (86.65 0.8699 88.37 and 90.51) for control and other three fried banana chips as the concentration of sugar used for treatment was increased. For fat content it showed a decreased in percentage (0.66 0.0063 0.62 and 0.54) as the sugar concentration used for the treatment was increased. Sugar treatment does not affect the colour of fried banana chips as p-value for lightness (L) is 0.426 and the p-value for yellowness (b) is 0.468. This showed that the null hypothesis was accepted and there was no significant difference in lightness and yellowness of all four fried banana chips. Finally sensory evaluation showed that there was a significant difference in crispiness colour sweetness oiliness and overall acceptance between all four fried banana chips. As the conclusion sweet pre-treatment gives positive effect on reducing fat content in fried banana chips and can be used as one of the alternative method in producing banana chips with lower amount of fat.

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Item Type:	Article
AGROVOC Term:	Bananas
AGROVOC Term:	Frying
AGROVOC Term:	Sugar content
AGROVOC Term:	Fat content
AGROVOC Term:	Moisture content
AGROVOC Term:	Food industry
AGROVOC Term:	Malaysia
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:55
URI:	http://webagris.upm.edu.my/id/eprint/22438

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