Breadfruit Chips: Preparation, Stability and Acceptability

摘要

ABSTRACTMature breadfruit, sliced to 1.25 mm, fried in soy oil at 165°C and salted to 1.5 produced a stable, crisp chip with lipid stability comparable to potato chips. Partial air drying prior to frying reduced oil absorption from 42 to 26. Sensory evaluations showed the product to be as acceptable as commercial plantain or potato chips. In view of the extreme perishability and high postharvest losses of breadfruit, chip production represents a useful value‐adding preservation method meriting consideration in breadfruit producing regio