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- W320833 abstract "B anana chips prepared from Pisang Abu and Pisang Nangka at and'trace of yellow' stages of ripeness were studied. The results showed that A bu hadhigher carbohydrate content than Nangka at both stages of maturities. The fruitswere peeled, sliced and deep-fried in refined, bleached and deodorised (RBD) palmolein at 180 ± 5°C for 3 min. The moisture content and water activity (av.) of Abuchips were lower than those of Nangka. Sensory evaluation showed that chipsprepared from Abu at both stages of ripeness were better in all characteristics. TheAbu was selected and used in the subsequent study. The effects of deep-fat-frying inRBD palm olein and soybean oil were studied. Before the frying process, the A bubanana was subjected to three different pretreatment methods.as fol lows: (i) peeledand sliced banana (control), (ii) blanched whole green banana in water at 70°C for20 min and (iii) whole banana soaked sodium chloride (NaCI) solution for 30 min.RBD palm olein was shown to be more stable to oxidation than soybean oil while there was no difference i n the different pretreatment methods in both oils. The resultalso indicated that banana soaked in NaCI solution and fried in RBD palm oleinpresented better sensory score in colour, flavour, odour, texture and overallacceptance attributes while the texture of control banana fried in RBD palm oleinshowed better crispness than the other samples.Storage study using four types of packaging materials namely, laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP), and lowdensity polyethylene (LOPE) was also conducted. The parameter determined weremoisture content, water activity (aw), thiobarbituric acid reaction substances(TBARS), crispness, colour and sensory properties of banana chips. The resultsshowed that samples packed in LAF gave lower moisture content, aw and TBARSvalues and higher in sensory score on crispness, colour and rancid-odour descriptorsthan the other three samples during 8 weeks storage times. It was clear that the mostnotable changes during storage were samples packed in LOPE which gave thelowest score in crispness and product colour.The changes in quality of RBO palm olein with added oc-tocopherol,oleoresin rosemary and thei r com bination during deep-fat frying were also studied.The finding of this study reveals that RBO palm olein with added antioxidantshowed significantly (P<0.05) lower in peroxide value, anisidine value, totox value,E 1%lcm at 232 nm and 268 nm, free fatty acid and v iscosity. In general oleoresinrosemary was more effective in retarding oxidative deterioration after 5 days of frying." @default.
- W320833 created "2016-06-24" @default.
- W320833 creator A5036112507 @default.
- W320833 date "2002-01-01" @default.
- W320833 modified "2023-09-24" @default.
- W320833 title "Quality Characteristics of Banana Chips and Oils After Deep Fat Frying" @default.
- W320833 hasPublicationYear "2002" @default.
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