Effect of process variables in the production of fried green plantain in vacuum
DOI:
https://doi.org/10.17533/udea.vitae.v24n1a05Keywords:
Deep frying, banana, optimization, sensoryAbstract
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.
Downloads
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
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Vitae
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Notice and Open Access Statement
The Journal Vitae works under the Open Access license, and the published manuscripts remain available for the public, both on the Journal's website and in databases, under the Creative Commons license, "Noncommercial Attribution" and "Share alike" systems, adopted in Colombia. Hence, when the authors agree to publish in the Journal Vitae, they will not have the right to economic retributions on publications and reproductions through different diffusion media. The documents are freely available to the internet public, permitting users to read, download, copy, distribute, print, search, or link to the full texts and pass them as data to software. The only constraint on reproduction and distribution, should be to give authors control over the integrity of their work and the right to be appropriately acknowledged and cited.
Authors declare that:
-
They are the intellectual property owners and are responsible for all the information stated in the article.
-
This manuscript has not been submitted or published in other printed or digital media. They accept the responsibility for the judgments, opinions, and points of view expressed in the published article and, therefore, they exonerate Universidad de Antioquia and Journal Vitae from any process.
-
They exempt Universidad de Antioquia and Journal Vitae from settling conflicts or disputes related to the authorship of the referred article.
-
They accept the revision of the original manuscript by suitable personnel, and they bind themselves to perform the corrections appointed or suggested by the assessors.
-
Therefore, they know the editorial process and will not bind the Editorial Board of the Journal to assume any obligations regarding the volume and issue in which the article is published.
-
They transfer the rights of publication, reprinting, and distribution of the article from the moment of its approval, in print and digital format, without the right to economic rewards, and under the licensing conditions considered relevant by Journal Vitae.
-
They fully authorize Universidad de Antioquia and Journal Vitae to submit the published material to the diverse databases and indexing systems where the Journal can be found to comply with the requirements of the regulatory authorities to maintain the national classification of journals.
-
They will assume the article publication costs established for the current issue, and they will make the payment as soon as they are informed about the volume and the issue in which the final version of the article is published.
-
After the article is published, you can share digital or printed copies in a noncommercial manner. You will be able to use the paper in your institution or company for educational or research purposes, including the use in course programs.
Conflict of interest: Authors are responsible for recognizing and disclosing any financial or other benefits that could be perceived to bias their work, acknowledging all financial support and any personal connections with potential sponsors. Examples of such conflicts include receiving research funds or honoraria, serving on advisory boards, stock ownership, or employment and consulting arrangements. Authors without such connections should clearly state that they have no financial support or personal relationships that could be perceived to bias their work. All conflicts of interest should be disclosed on the author's identification page of the manuscript.
