Effect of pre-treatments on quality parameters of vacuum fried ripened banana (Nendran) chips

N. Ranasalva, K.P. Sudheer


India is the major producer of banana in the world. Ripened banana chips is the favourite snack of the consumers of all age groups. In the present study, attempts were made to improve the quality and reduce the residual oil content of vacuum fried ripened banana chips through pre-treatments viz., blanching cum drying, gum coating, and freezing. The quality attributes like oil absorption, moisture content, water activity, texture, colour and sensory values were determined for all the products treated at frying temperature, pressure and time of 100º C, 20 k Pa and 10 min, respectively. The blanching cum drying pre-treatment showed significant (p<0.0001) oil reduction but exhibited poor consumer acceptability. However the freezing pre-treatment scored high consumer acceptability with high oil content of 38.2%. The gum coating pretreatment was on par with untreated vacuum fried chips. Untreated vacuum fried chips with post centrifugation at 1000 rpm for 5 min had low residual oil content of 13.4% and good consumer acceptability. Analysis revealed that untreated products were superior not only in terms of quality but also in terms of reduced cost and time for the protocol.


Pre-treatments, Ripened banana chips, Vacuum frying

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