Effect of frying media and primary packaging material on shelf life of banana chips

Ghosh J. S., . and Kamble A. B., . and Sahoo A. K., . and Khanvilkar A. M., . and Ranveer R. C., . Effect of frying media and primary packaging material on shelf life of banana chips. pp. 284-288. ISSN 2231-7546

Banana chips are very common snacks like potato chips all over the world. These are produced by deep frying in edible oil which are then either plain salted or spiced before packaging. The primary packaging of the chips depends on the desired shelf life of the products. If these are sold fast then normally these are packed in polyethylene bags or poly propylene bags heat sealed and sold. The oxygen from the trapped air do not generate fatty acid peroxides to the extent which could be harmful to human health nor does the moisture in the trapped air alter the texture of the chips inside. However the free fatty acid content of the cooking oil also plays an important role in making the products safe at the same time extending the shelf life a bit longer than usual. In this study the 2 edible oils used were refined sunflower oil and palmolein. The chips were crispier for 45 days (total shelf life checked was 60 days) when fried in sunflower oil than in palm oil when packed in low density polyethylene film. The chips were rancid and with significant loss of texture when packed in polypropylene films.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(42).p...

Abstract

Banana chips are very common snacks like potato chips all over the world. These are produced by deep frying in edible oil which are then either plain salted or spiced before packaging. The primary packaging of the chips depends on the desired shelf life of the products. If these are sold fast then normally these are packed in polyethylene bags or poly propylene bags heat sealed and sold. The oxygen from the trapped air do not generate fatty acid peroxides to the extent which could be harmful to human health nor does the moisture in the trapped air alter the texture of the chips inside. However the free fatty acid content of the cooking oil also plays an important role in making the products safe at the same time extending the shelf life a bit longer than usual. In this study the 2 edible oils used were refined sunflower oil and palmolein. The chips were crispier for 45 days (total shelf life checked was 60 days) when fried in sunflower oil than in palm oil when packed in low density polyethylene film. The chips were rancid and with significant loss of texture when packed in polypropylene films.

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Item Type:	Article
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Snacks
AGROVOC Term:	Frying
AGROVOC Term:	Fat content
AGROVOC Term:	Moisture content
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Packaging
AGROVOC Term:	Fatty acids
AGROVOC Term:	Cooking oils
AGROVOC Term:	Polypropylene
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22490

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