Effect of processing parameters on quality attributes of fried banana chips

Wani S. A., . and Sharma V., . and Kumar P., . Effect of processing parameters on quality attributes of fried banana chips. pp. 1407-1413.

Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm) frying temperature (C) and frying time (min) on moisture content fat content hardness color and overall acceptability. A second-order polynomial model was used for predicting the response. Chips thickness (1.5 2 and 2.5 mm) frying time (2.0 2.5 3.0 min) and frying temperature (160 170 and 180C) were the parameters used in the study. Result indicated that moisture content decreased whereas oil content increased with increasing frying time and chips thickness. Hardness increased with increasing chips thickness and frying temperature. Color (”E) of chips became darker yellow with longer frying time. Increased frying time increases the sensory characteristics of the product and vice versa for frying temperature. The optimum conditions for fried banana chips were obtained at a temperature of 160C time 2.69 min and slice thickness of 1.5 mm. Therefore quality banana chips could be developed using theses optimum conditions.

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Abstract

Chips are the most popular variety of snacks and they are consumed round the year by people of all age groups. A central composite face cantered design was applied to determine the effects of chips thickness (mm) frying temperature (C) and frying time (min) on moisture content fat content hardness color and overall acceptability. A second-order polynomial model was used for predicting the response. Chips thickness (1.5 2 and 2.5 mm) frying time (2.0 2.5 3.0 min) and frying temperature (160 170 and 180C) were the parameters used in the study. Result indicated that moisture content decreased whereas oil content increased with increasing frying time and chips thickness. Hardness increased with increasing chips thickness and frying temperature. Color (”E) of chips became darker yellow with longer frying time. Increased frying time increases the sensory characteristics of the product and vice versa for frying temperature. The optimum conditions for fried banana chips were obtained at a temperature of 160C time 2.69 min and slice thickness of 1.5 mm. Therefore quality banana chips could be developed using theses optimum conditions.

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Item Type:	Article
AGROVOC Term:	Musa
AGROVOC Term:	Musaceae
AGROVOC Term:	Bananas
AGROVOC Term:	Acceptability
AGROVOC Term:	Fats
AGROVOC Term:	Foods
AGROVOC Term:	Frying
AGROVOC Term:	Hardness
AGROVOC Term:	Thickness
AGROVOC Term:	Experimental design
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23787

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