Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when f...

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Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 3 vom: 01. Apr., Seite 203-215
1. Verfasser: Paramasivam, Suresh Kumar (VerfasserIn)
Weitere Verfasser: David, Amelia Keran, Marimuthu Somasundaram, Saraswathi, Suthanthiram, Backiyarani, Shiva, Karur Nallappagounder, Subbaraya, Uma
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2022
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Frying carotenoids colour enzymatic browning food physical properties Colloids
Beschreibung
Zusammenfassung:Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%-35% and 19%-30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg-1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content
Beschreibung:Date Completed 06.05.2022
Date Revised 06.05.2022
published: Print-Electronic
Citation Status MEDLINE
ISSN:1532-1738
DOI:10.1177/10820132211003708