Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

Journal of the Science of Food and Agriculture

Volumn 79, Issue 2, 1999, Pages 291-299

  Diaz, Alberto ^a   Trystram, Gilles ^b   Vitrac, Olivier ^c,d   Dufour, Dominique ^c,d   Raoult Wack, Anne Lucie ^c  

^a UNIVERSIDAD DEL VALLE   (Colombia)

^b AGROPARISTECH   (France)

^c CIRAD   (France)

^d INTERNATIONAL CENTER FOR TROPICAL AGRICULTURE CIAT   (Colombia)

Author keywords

Composition; Fat uptake; Frying; Kinetics; Moisture loss; Palm oil; Plantain; Varieties

Indexed keywords

ABSORPTION; FOOD ANALYSIS; FRYING; MOISTURE; PLANTAIN; SOUTH AND CENTRAL AMERICA; SUGAR; TEMPERATURE;

EID: 0033021378     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199902)79:2<291::AID-JSFA194>3.0.CO;2-I     Document Type: Article

References (47)

1. Stier RF and Blumenthal MM, Heat transfer in frying. Baking and Snack Systems 12:15-19 (1990).
2. Tettweiler P, Snack foods worldwide. Food technology 45:58-62 (1991).
3. Onyejegbu CA and Olorunda AO, Effects of raw materials, processing conditions and packaging on the quality of plantain chips. J Sci Food Agric 68:279-283 (1995)
4. Belalcázar S, Mejoramiento de la Produccción del Cultivo del Plátano, Musa AAB Simmonds, ICA-CORPOICA, Santafé de Bogotá DC, pp 1-4 (1994)
5. Anonymous, Mercado Mundial del Plátano, Planeación Augura, Medellin, Colombia, 15, pp. 85-89 (1989).
6. Diaz A, Lisse I, Raoult-Wack AL and Bricas N, Consumption trends of plantain chips and consumer appreciation of their quality in Cali (Colombia). Tropical Science 38:171-178 (1998).
7. Blumenthal MM and Stier RF, Optimization of deep-fat frying operations. Trends in Food Sci and Technol 65:144-148 (1991).
8. Gamble MH, Rice P and Selman D, Relationship between oil uptake and moisture loss during frying of potato slices from cv. Record UK tubers. Int J Food Sci and Technol 22:233 241 (1987).
9. Meil J, Snacks from the Tropics. Chipper/Snacker 42:23 (1985).
10. Mora E, Alternativas de transformation del banano no exportable en Costa Rica. Centro de Investigaciones en Tecnologia de Alimentos. Recopilación de Galindo y Jaramillo, Reunión ACORBAT. San José, Costa Rica, pp 481-493 (1984).
11. Badia IA, Processing plaintain chips in Honduras, in Proceedings of the Third Meeting of the International Association for Research on Plantain and banana, held in Abijan, Ivory Coast, 25-31 May, Ed by IARB, pp 162-163 (1985).
12. Diaz A, Totte A, Giroux F, Reynes M and Raoult-Wack AL, Deep-fat frying of plantain (Musa paradisiaca L.) I: Characterisation of control parameters. Lebensm-Wiss u-Technol 29:489-497 (1996).
13. Sanchez-Nieva FS, Hernandez I and Bueso C, Effect of blanching treatments on the quality and storage life of raw and pre-fried slices, in Studies on Freezing Green Plantain (Musa paradisiaca). J Agric (University of Puerto Rico) 2: 85-91 (1975).
14. De Carvalho FA, Arraes Maia G, Frota LF and Ferreira Oria H, Estudo do processamento e estabilidade da banana chips utilizando-se os cultivates Prata e Naniçao. Ciencia Agronomica 12:49-57 (1981).
15. Mariano LA, Gonzalez AN and Pablo IS, Effect of maturity of chips prepared from Saba Banana (Musa sapientum, Linn var. compressa). Philippine J Nutrition July-September: 171-180 (1969).
16. Adeva IV, Gopex MD and Payumo EM, Studies on the preparation and storage qualities of banana chips. Philippine Journal of Science 97:27-35 (1968).
17. Soriano MR, Pilac LM and Tunac MM, The effect of degree of ripeness on the processing of Saba Bananas into chips. Philippine J Sci 105:111-123 (1976).
18. Zerrudo HD, Cavendish banana chips and powder, in Banana and Plantain Research and Development, Proceeding of the International Seminar-Workshop on Banana and Plantain Research and Development, held in Davao City, Philippines, 25-27 February 1985, Ed by PCARRD/ACIAR, pp 153-154 (1985).
19. Dasuki UM, Banana processes products in Indonesia, IARD Journal 14:63-65 (1992).
20. Rasit R and Augustin MA, Effect of tertiary butylhidroquinone on the stability of fried banana chips. Pertanika 5: 119-122 (1982).
21. Noor N and Augustin MA, Effectiveness of antioxidants on the stability of banana chips. J Sci Food Agric 35:805-812 (1984).
22. Kutty SK, Bhat AV and Varley AG, Determination of the optimum stage of maturity of Nendran bananas for the preparation of deep-fat fried chips. J Food Sci Technol 15:68-71 (1978).
23. Kutty SK, Varkey AG and Bhat AV, Packaging and storage studies of deep-fat fried Nendran banana chips. J Food Sci Technol 18: 104-108 (1981).
24. Jain NL, Nair KG, Sidappa GS and Lal Girdhari, Studies to improve the keeping quality of fried salted banana chips. Food Science November: 335-338 (1962).
25. Kutty SK, Bhat AV, Varkey AG, Menon KGK and Mookerji KK Deep fat frying of banana chips: A critical study of factors governing quality production of nedran banane chips, in Fats and Oils in Relation to Food Products and their Preparations, Proceedings of the Fats & Oils Symposium held in Mysore, India, 3-4 June 1976, Ed by Achaya KT, Sankara Reddi GH, Bapi Reddy T, Radhamohan Rao M, Salunke MR, Bringi NV, Virktamath CS, Patel SM, Agarwal KC, Mathew G, Bhat KK, Murthy IAS and Sen DP, Association of Food Scientist - Technologists, CFTRI Exp. Sta., Trichur, India, pp. 75-78 (1978).
26. Ogazi PO, Production of plantain chips (crisps) in Nigeria, in Proceeding of the Third Meeting of the International Association for Research on Plantain and Banana, held in Abidjan, Ivory Coast, 25-31 May 1985, Ed by IARPB, pp 160-161 (1985).
27. Lemaire H, Reynes M, Tango Tchango Ja Ngalani and Guillaumont A, Aptitude à la friture de cultivars de plantains et bananes à cuire. Fruits 52:273-282 (1997).
28. Firmin A, Effect of home food processing methods on the nutritional value of plantains in Côte D'Ivoire. Trop Sci 34:274-281 (1994).
29. Anonymous, Informe técnico Programa de Banano y Plátano. Fundación Hondureña de Investigación Agrícola. A.A. 2067. San Pedro Sula, Honduras (1994).
30. Kun TY and Ong ASH, Palm oil - an excellent frying medium, in Food Science and Technology in Industrial Development, Proceedings of the food conference 88, 24, held in Bangkok, Thailand, 26 October 1988, Ed by Maneepun S and Varangoon P Phithakpol, pp 417-420 (1988).
31. Asiedu JJ, Physicochemical changes in plantain (Musa paradisiaca) during ripening and the effect of degree ripeness on drying. Trop Sci 21: 249-260 (1987).
32. Izonfuo WAL and Omuaru VOT, Effect of ripening on the chemical composition of plantain peels and pulps (Musa paradisiaca). J Sci Food Agric 45: 333-336 (1998).
33. Idachaba MA and Onyezili FN, Physical, chemical and microbiological considerations in processing plantain (Musa paradisiaca L.) into 'Medi' a Nigerian food drink. Sciences des Aliments 14:229-234 (1994).
34. Cronin DA and Smith S, A simple and rapid procedure for the analysis of reducing total and individual sugars in potatoes. Potato Research 22:99-105 (1979).
35. Batey IL and North Ryde NSW, Starch analysis using thermostable alpha-amylases. Starch 34: 125-128 (1982).
36. Holm J, Bjorck I, Drews A and Asp NG, A rapid method for the analysis of starch. Starch 38:224-226 (1986).
37. AFNOR, Association Française de Normalisation. Produits agricoles et alimentaires. Extraction de la matière grasse en vue de sa caracterisation, norme V03-030 (1991).
38. Eggleston G, Swennen R and Akoni S, Differences in composition and texture among plantains, plantain hybrids and a cooking banana, in Traditional African Foods - Quality and Nutrition, Proceedings of a regional workshop on traditional african foods - quality and nutrition, held by the International Foundation for Science (IFS) in Dar es Salaam, Tanzania, 25-29 Bovember 1991, Ed by Westby A and Reilly PJA, pp 179-185 (1992).
39. Mittelman N, Mizrahi Sh and Berk Z, Heat and mass transfer in frying, Engineering and Food, Ed by McKenna, B M, Dublin, pp 109-116 (1982).
40. Makinson JH, Greenfield H, Wong ML and Wills RBH, Fat uptake during deep-fat frying of coated and uncoated foods. J Food Compos Anal, 1:93-101 (1987).
41. Gamble MH and Rice P, Effect of initial tuber solids content on final oil content of potato chips. Lebensm-Wiss u-Technol 21:62-65 (1988).
42. Nair CKV, Seow CC and Sulebele GA, Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. Int. J Food Sci Technol 31:249-256 (1996).
43. Pinthus EJ, Weinburg P and Saguy IS, Criterion for oil uptake during deep-fat frying J Food Sci 58:204-211 (1993).
44. Collin MN and Dalnic R, Evolution de quelques critères physico-chimiques de la banane plantain (cultivar Orishele) au cours de la maturation. Fruits 46:13-17 (1991).
45. Gamble MH, Rice P and Selman JD, Distribution and morphology of oil deposits in some deep fried products. J Food Sci 52:1742-1745 (1987).
46. Pinthus EJ, Weinburg P and Saguy IS, Deep-fat fried potato product oil uptake as affected by crust physical properties. J Food Sci 60:770-772 (1995).
47. Brown HD, Problems of the potato chip industry processing and technology, in Advances in Food Research, Ed by Chichester CO, Mrak EM and Stewart CF, Academic Press, New York, pp 181-232 (1960).