Effects of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters

Norizzah A. R., . and Junaida A. R., . and Maryam ‘Afifah A. L., . Effects of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters. pp. 694-699. ISSN 2231-7546

The aim of this study was to determine the effects of xanthan gum and carrageenan on the oil uptake and acceptability of banana (Musa acuminate) fritters during repeated deep fat frying. Banana namely Pisang Awak at maturity stage 6 were peeled cut and dipped into 3 batter formulations containing 1 carrageenan 1 xanthan gum and a control. The bananas were deep fried at 1705C for 3 minutes in 2.5L cooking oil without oil replenishment for 3 consecutive days. The moisture oil content texture colour and acceptability of the banana fritters were evaluated at first and every 10th frying cycles. Results indicated that the oil and moisture content of fried bananas were dependent on frying cycles. The oil content increased while the moisture decreased with increased in frying cycles. There was significant reduction (p0.05) in oil content of banana fritters dipped in batter containing xanthan gum compared to carrageenan and control. Fried bananas treated with xanthan gum also had significantly the highest moisture content. The hydrocolloids significantly increase the crust hardness even though there was no effect of repeated frying. The L value decreased with increased in frying cycle and 1 carrageenan treated fritters had the lowest value. Generally banana fritter dipped in batter with 1 xanthan gum had the highest a while 1 carrageenan had the lowest b values. There was no significant different (p0.05) in terms of overall acceptance between treated and untreated. Hence 1 xanthan gum was effective in reducing oil absorption of banana fritters without affecting the overall sensory acceptability.

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Abstract

The aim of this study was to determine the effects of xanthan gum and carrageenan on the oil uptake and acceptability of banana (Musa acuminate) fritters during repeated deep fat frying. Banana namely Pisang Awak at maturity stage 6 were peeled cut and dipped into 3 batter formulations containing 1 carrageenan 1 xanthan gum and a control. The bananas were deep fried at 1705C for 3 minutes in 2.5L cooking oil without oil replenishment for 3 consecutive days. The moisture oil content texture colour and acceptability of the banana fritters were evaluated at first and every 10th frying cycles. Results indicated that the oil and moisture content of fried bananas were dependent on frying cycles. The oil content increased while the moisture decreased with increased in frying cycles. There was significant reduction (p0.05) in oil content of banana fritters dipped in batter containing xanthan gum compared to carrageenan and control. Fried bananas treated with xanthan gum also had significantly the highest moisture content. The hydrocolloids significantly increase the crust hardness even though there was no effect of repeated frying. The L value decreased with increased in frying cycle and 1 carrageenan treated fritters had the lowest value. Generally banana fritter dipped in batter with 1 xanthan gum had the highest a while 1 carrageenan had the lowest b values. There was no significant different (p0.05) in terms of overall acceptance between treated and untreated. Hence 1 xanthan gum was effective in reducing oil absorption of banana fritters without affecting the overall sensory acceptability.

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Item Type:	Article
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	Frying
AGROVOC Term:	Oil content
AGROVOC Term:	Carrageenans
AGROVOC Term:	Xanthan gum
AGROVOC Term:	Processed foods
AGROVOC Term:	batters
AGROVOC Term:	Coating
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22600

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