Effect of pre‐treatment processes on physicochemical aspects of vacuum‐fried banana chips

摘要

The objective of this study was to investigate the influence of various pre-treatmentsrnon the physicochemical and sensory characteristics of vacuum-fried (VF) bananarnchips (120℃, 41.3 kPa) and consequently compare them to atmospheric-fried (AF)rnbanana chips (170℃). Pre-treatments comprised of osmotic dehydration with sucrosernsolution (ODSu), osmotic dehydration with salt solution (ODSa), microwavernheating (MV), and hot air-drying (HD). The moisture content, oil content, L*, b*, andrnindex of firmness of all pre-treated banana chips were significantly decreased,rnwhereas values for a*, volume shrinkage, and hardness were increased when comparedrnto those without pre-treatment. The ODSu sample provided the lowest oilrncontent. The highest volume shrinkage was obtained from HD and MV treatments.rnSensory evaluation revealed that VF chips exhibited the highest scores in color, crispiness,rnand oiliness when compared to AF chips. ODSu and ODSa samples positivelyrnaffected the color, crispiness, and taste properties.