COMPARATIVE STUDY OF ATMOSPHERIC AND VACUUM DEEP FAT FRYING OF BANANA CHIPS (var. Dwarf Cavendish)
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Date
2018-08-01
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University of Agricultural Sciences, Bangalore
Abstract
Atmospheric and vacuum frying study of banana (var. Dwarf Cavendish) for production of banana chips was conducted. Physical properties of selected raw banana were: size-170±2 mm, diameter-26.42±2 mm, weight-116±5g, pulp-to-skin ratio- 1.45±0.25%, skin thickness-4.7±0.2 mm and cutting strength-16,084±0.2 gf. The edible raw pulp had: moisture-70.75%; TSS-3.1°B; acidity-1.62%; total sugar-1.24%; reducing sugars-0.61%, starch-21.24% and dry matter-29.25%. For chips production, fully matured, unripened banana was first manually peeled, cut into 2.5 mm thick slices, blanched and air dried for 10-15 minutes. Atmospheric deep fat frying was done at frying temperatures of 160, 180 and 200°C for 8, 9 and 10 minutes duration. Vacuum frying was done under vacuum levels of 640 and 400 mm Hg at frying temperatures of 80, 90 and 100°C for 15, 20, 25 and 30 minutes durations. Based on various quality parameters, best quality banana chips in atmospheric frying was obtained for frying @180°C for 9 minutes an d in vacuum frying, it was obtained for frying under 400 mm Hg vacuum at 90°C for 25 minutes. The vacuum fried chips contained far less fat (24.82%) when compared to atmospheric fried chips (46.62%). Both atmospheric and vacuum fried banana chips were stored at ambient conditions for 2 months in polypropylene, LDPE and metalized multilayer polyethylene (MMP) packages with and without nitrogen gas flushing and MMP package with N2 flushing was found to be good for banana chips storage. Production cost and Cost:Benefit Ratio for atmospheric and vacuum fried chips were – Rs.237.06 and 1:1.26; and Rs.295.03 and 1:1.69, respectively.