A study on reducing fat content of fried banana chips using a sweet pretreatment technique

 International Food Research Journal, Volume 23, Issue 1, 2016, pp. 68-71

View at publiser

• English

A study on reducing fat content of fried banana chips using a sweet pretreatment technique

 Aida S.A. * 1, Noriza A. 1, Haswani M.M. 1, Mya S.M.Y. 1

Abstract : Knowledge and concerns of the bad health implications of high fat intake in consumers has resulted in a rising demand for low-fat foods. Consequently, the use of sweet pre-treatment as alternative food source is gaining attention among producers and consumers. The study of reducing oil uptake of fried banana chips using sweet pre-treatment was done. In the preparation of fried banana chips, the sliced banana was blanched at 80oC. Then, the sliced banana was dipped in the treatment for 4 g, 8 g and 12 g of sugar solution. Next, the sliced banana was deep fried at temperature 180oC for 5 minutes. The result showed increased in percentage of moisture reduction (86.65 %, 86.99%, 88.37% and 90.51%) for control and other three fried banana chips as the concentration of sugar used for treatment was increased. For fat content, it showed a decreased in percentage (0.66%, 0.63%, 0.62% and 0.54%) as the sugar concentration used for the treatment was increased. Sugar treatment does not affect the colour of fried banana chips as p-value for lightness (L*) is 0.426 and the p-value for yellowness (b) is 0.468. This showed that the null hypothesis was accepted and there was no significant difference in lightness and yellowness of all four fried banana chips. Finally, sensory evaluation showed that there was a significant difference in crispiness, colour, sweetness, oiliness and overall acceptance between all four fried banana chips. As the conclusion, sweet pre-treatment gives positive effect on reducing fat content in fried banana chips and can be used as one of the alternative method in producing banana chips with lower amount of fat.

Keywords : Fried banana chips,Reduced fat content

Subject Area : Food Science

 Reference (9)

1. Effect of predrying, blanching and citric acid treatment on the quality of fried sweet potato chips

Abdullah G., El S., Sitohy Z.

American Journal of Food Technology(2014), Volume 9, Issue 1, pp. 39-48

doi.10.3923/ajft.2014.39.48

2. Fat uptake in a potato drying/frying process

Lamberg I., Hallstrom B., Olsson H.

Lebesmittel Wissenscharft und Technologie(1990), Volume 23, pp. 295-300

3. Reducing oil content of fried potato chips considerably using a sweet pre-treatment technique

Mai Tran T.T., Dong Chen X., Southern C.

Journal of Food Processing(2007), Volume 80, Issue 2, pp. 719-726

doi.10.1016/j.jfoodeng.2006.06.031

4. A review of factors affecting fat absorption in hot chips

Mehta U., Swinburn B.

Critical Reviews in Food Science and Nutrition(2001), Volume 4, pp. 1133-1154

5. Factors affecting oil uptake in tortilla chips in deep-fat frying

Rosana G.M., Xiuzhi S., Youhong C.

Journal of Food Engineering(1997), Volume 31, Issue 4, pp. 485-498

6. Breeding an 'intractable' crop: bananas

Rowe P.

(1981)

7. Oil uptake during deep-fat frying: factors and mechanism

Saguy I.S., Pinthus E.J.

Food Technol(1995), Volume 49, pp. 142-145

8. 14th Annual Conference Report

Smith O.

(1951), Volume 14, pp. 22-25

9. Determining internal oil uptake and water content of fried thin potato crips

Southern C.R., Chen X.D., Farid M.M., Howard B., Eyres L.

Transaction of IChemE Part C; Food and Bioproduct Processing(2000), Volume 78, Issue 3, pp. 119-125

For further details log on website :
http://asean-cites.org/index.php?r=articles%2Fpublic-view&id=185180