Effect of process variables in the production of fried green plantain in vacuum

Keywords: Deep frying, banana, optimization, sensory

Abstract

Background: This article technology deep frying green plantain was evaluated. Objectives: To optimize the process of deep frying in the production of green banana slices and set the association in terms of the quality parameter: texture; from the point of sensory and instrumental view. Methods: Was used as a raw material banana green maturity, variety (Dominico Harton) and a mixture of refined vegetable oils from soybeans and palm olein with antioxidant (TBHQ). For the evaluation of the process we worked with various pressure ranges, driving force (∆T) and time; selecting maximum and minimum for these process variables (10-79kPa) values (13-113°C) and (57-663s) respectively. For the analysis of the response variables (moisture content, fat content and texture “hardness”) officially sanctioned AOAC methods and protocols in the case of the texture were used. Looking for the best frying conditions, an analysis of response surface optimization process was performed. Results: saddle points were obtained on optimization analysis of the three response variables. A higher time of 550s and between 40 and 80°C, and times 200 to 500s and ∆T 80 to 100°C, zones of influence of moisture content with a value of 0.25% occurred. For the fat content was observed that values below about 20°C and 200s of time and pressures greater than 55kPa, begin to generate relatively low values. Regarding the hardness, treatments 7 and 11 were the most accepted sensorially. Conclusions: The moisture content did not depend on the pressure variable in the process, only the driving force and time altered the outcome of this variable. Considering the sensory evaluation, it was concluded that the desired value for the moisture content was 0.25%, to the fat content values were between 31 and 36%, and hardness between 6.4 and 9.2N.

|Abstract
= 419 veces | PDF
= 85 veces|

Downloads

Download data is not yet available.

Author Biographies

Andres CHAVEZ-SALAZAR, Universidad de Caldas

Faculty of Engineering, Department of Engineering, Director of the Master's Degree in Food Engineering.

Francisco J. CASTELLANOS-GALEANO, Universidad de Caldas

Faculty of Engineering, Department of Engineering, Associate Professor.

Lorenzo J. MARTINEZ-HERNANDEZ, Universidad de Caldas / Universidad Nacional de Colombia

Faculty of Exact and Natural Sciences, Department of Mathematics, Associate Professor / Department of Mathematics and Statistics, Assistant Professor (Full Professor)

References

FAOSTAT. Clasificacion de la produccion de productos alimentarios y agricolas (platano) por paises. [Internet]. Roma, Italia. FAO. 2013 [cited 2015 Febrero]. FAO:[Available from: http:// faostat3.fao.org/browse/rankings/countries_by_commodity/S.

Augura. Centro de investigaciones del banano. Colombia. Augura. 2009 [cited 2013 Mayo]. Available from: http://www.augura. com.co/.

Espinal C, Martínez H, Marín Y. La cadena de platano en Colombia. Ministerio de agricultura y desarrollo rural observatorio agrocadenas Colombia. Asofrucol. 2006 Available from: http:// www.asohofrucol.com.co/archivos/cadenas/platano.pdf

FEDEPLATANO. federación de productores de plátano de Colombia. la tebaida, Quindio, Colombia. FEDEPLATANO. 2014. Available from: http://www.fontagro.org/organizaciones/

federación-de-productores-de plátano de Colombia-fedeplatanola-tebaida-quindío-colom.

Bouchon P, Aguilera J, Pyle D. Structure oil-absorption relationships during deep-fat frying. Journal of Food Science. 2003;68(9):2711-2716.

Krokida MK, Oreopoulou V, Maroulis ZB. Water loss and oil uptake as a function of frying time. Journal of Food Engineering. 2000;44(1):39-46.

Villamizar R, Quiceno M, Giraldo G. Comparison of atmospheric and vacuum frying in obtaining snack of mango (Manguifera Indica L.). Armenia: Universidad de Quindio. 2011. 64-74p

Sanchez J, Codony Salcedo R, Guardiola Ibarz F. Optimizacion y control de la calidad y estabilidad de aceites y productos de fritura. Tesis. Barcelona, España: Universidad de Barcelona: 2003. 416 p.

Saguy S, Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Food Engineering. 2003; 56(2-3): 143-152.

Rojas J, Avallone S, Brat P, Trystram G, Bouchoun P. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. International Journal of Food Sciences and Nutrition. 2006; 57(1-2): 123-136.

Guzman O, Castaño J. Reconocimiento de nematodos fitopatogenos en el platano Dominico harton, Africa, FHIA 20 y FHIA 21 en la granja Montelindo, municipio de Palestina (Caldas), Colombia. Revista de la Academia Colombiana de Ciencias 2004; 28: 295-301.

Da Silva P, Moreira R. Vacuum frying of high-quality fruit and vegetable-based snacks. Food Science and Technology. 2008; (41):1758-1767.

Chavez A, Castellanos F, Martinez L. Efecto de la Fritura por Inmersión en la Textura de Rodajas de Plátano. Revista Facultan nacional de Agronomia. 2014; 67: 425-426.

Cengel Y, Boles M. Segunda edición. Termodinamica. Mexico DF. Hill MG, editor, 1996. 984 p.

Mariscal M, Bouchon P. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry. 2008; 107(4); 1561-1569.

Chavez A, Castellanos F, Martinez L. Evaluación del proceso de maduración de variedades de plátano durante el almacenamiento. Revista Facultad Nacional De Agronomía. 2014; 67: 445-447.

Alvis A, Velez C. Modelado del proceso de fritura del ñame (Dioscorea alata) mediante mediciones reológicas usando la metodología de superficie de respuesta. Información Tecnológica. 2008; 19: 11-18.

Esana T, Sobukolaa O, Sannia L, Bakareb H, Munoz L. Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips. Food and Bioproducts Processing. 2015; 95: 27-37.

Ravli Y, Da Silva P, Moreira R. Two-stage frying process for high-quality sweet-potato chips. Journal of Food Engineering. 2013; 118: 31-40.

Yagua C, Moreira R. Physical and thermal properties of potato chips during vacuum frying. Journal of Food Engineering. 2011; 104: 272-283.

Bello A, García P, Martínez J. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets. Innovative Food Science & Emerging Technologies. 2010; 11: 630-636.

Dueik V, Robertb P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry. 2010; 119: 1143-1149.

Da Silva P, Moreira R. Vacuum frying of high-quality fruit and vegetable-based snacks. LWT - Food Science and Technology. 2008; 41: 1758-1767.

Dueik V, Marzullo C, Bouchon P. Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks. LWT - Food Science and Technology. 2013; 50: 361-365

Published
2017-04-27
How to Cite
CHAVEZ-SALAZAR A., CASTELLANOS-GALEANO F. J., & MARTINEZ-HERNANDEZ L. J. (2017). Effect of process variables in the production of fried green plantain in vacuum. Vitae, 24(1), 38-46. https://doi.org/10.17533/udea.vitae.v24n1a05
Section
Foods: Science, Engineering and Technology