Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

Ammawath, Wanna; Man, Y. B. Che; Yusof, Salmah; Rahman, Raja Noor Zaliha Raja Abdul

doi:10.1002/jsfa.1233

Cited by 15 publications

(11 citation statements)

References 18 publications

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“…Ferrous fumarate being a pro-oxidant accelerated the rancidity development in unsaturated lipids. Aluminium foil resulted in lower rancidity [57]. This finding was in contrary to the previous study done by ref.…”

Section: Sensory Evaluationcontrasting

confidence: 99%

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

Gaur

Visvanathan²

2015

IJNFS

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Abstract:Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger millet added with fortifying agents NaFeEDTA (sodium iron ethylenediaminetetraacetate) or ferrous fumarate and aonla (Emblica officinalis Gaertn); as a source of ascorbic acid. The extrusion variables were optimized at moisture 18%, barrel temperature 115°C, screw speed 260 rpm and addition of cassava at the rate of 30 %, based on the expansion ratio. Iron bioavailability from products was assessed in terms of Haemoglobin Maintenance Efficiency (HME) through Haemoglobin regeneration assay in chicks. Overall HME was significantly different (p < 0.05) for feed fortified with ferrous fumarate (28.66 %), feed fortified with NaFeEDTA (35.26 %), and feed without fortificant (19.15%). Addition of aonla powder to chick feed significantly improved the HME in case of ferrous fumarate whereas, showed no significant effect in the case of NaFeEDTA and feeds without fortificant. Storage stability was evaluated on the basis of density, hardness, and sensory characteristics for both fresh and stored samples. Samples were fried, dusted with spice mix and were packed for storage studies in low-density polyethylene (LDPE) and aluminium foil packaging material, with or without nitrogen flushing. In conclusion, products fortified with NaFeEDTA and packed in aluminium foil with nitrogen flushing were found optimal in terms of iron bioavailability, storability and consumer acceptability.

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Section: Sensory Evaluationcontrasting

confidence: 99%

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

Gaur

Visvanathan²

2015

IJNFS

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“…Increase in storage temperature would accelerate the rate of moisture diffusion into the package. Similar results were previously reported for potato chips and banana chips which indicated that there was increase in the moisture content of chips with increasing storage temperature compared with the chips stored at lower temperature (Ammawath et al ., ; Abong et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips

Piyalungka

Sadiq

Assavarachan

et al. 2019

Int J of Food Sci Tech

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Summary The effects of osmotic (OP), ultrasound‐assisted osmotic pretreatment (UAOP) and frying conditions on quality and storage stability of vacuum fried pumpkin chips were investigated. The pumpkin samples were pretreated in maltodextrin solution and subsequently fried at different temperatures (90–110 °C) and time periods (10–30 min). The results demonstrated that the moisture content, water activity, lightness, yellowness and carotenoid content of the fried chips decreased, while oil content, hardness and a* (dark brown colour) value increased with increasing frying temperature and time. UAOP reduced about 16.0% of oil absorption and enhanced approximately 70% of carotenoid retention in the fried chips. UAOP samples were also more stable during storage than the untreated ones, indicated by lower degradation kinetics constants of key quality parameters. The proposed pretreatment could be an effective method for food industries to develop vacuum fried pumpkin chips with improved quality and stability.

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“…1998; Marwaha 1998a,b, 2000; Singh et al. 1999 in potatoes; Olorunda 1993; Wanna‐Ammawath et al. 2002 in bananas).…”

Section: Resultsmentioning

confidence: 99%

STUDIES ON SUITABILITY OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUSLAM.) BULBS FOR PROCESSING INTO “PAPAD”- AN INDIAN TRADITIONAL PRODUCT

Jagadeesh¹,

Hegde²,

Reddy³

et al. 2009

Journal of Food Processing and Preservation

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Papads are traditional savory preparations whose quality depends much on the base raw material. In the present study, 19 jackfruit selections were explored to know the suitability of their bulbs for papad making. The jackfruit types SRS‐3 and SRS‐15 recorded high starch and dry matter in their bulbs and were associated with higher papad yield. Moisture content in papads of different selections varied widely from 6.43 (SRS‐32) to 14.66% (SRS‐19). The selections UKY‐14, SRS‐6, SRS‐12, SRS‐15, SRS‐16, SRS‐17 and SRS‐19 conformed to the Bureau of Indian Standards for moisture content. Papads made from different selections exhibited a wide variation for oil uptake and expansion on frying. The color and appearance of papads made from some jackfruit types appeared to be excellent even when their reducing sugar content was more than 2% (e.g., SRS‐7), while in some other jackfruit types the color and appearance score was significantly lower, even with reducing sugars much lower than 2% in them. Hence, the effect of reducing sugar content on color of fried product appears to depend not merely on the level of reducing sugars but on the other factors (amino acids, moisture content, and temperature) responsible for Maillard reaction. The jackfruit selections SRS‐33, SRS‐26 and SRS‐7 yielded papads of high organoleptic acceptability. PRACTICAL APPLICATIONS Jackfruit is an indigenous and underutilized fruit crop with great yield potential and excellent nutritional qualities. However, its intense flavor may hinder its liking by the consumers. Through processing and product diversification, it is possible to alter the flavor and make it acceptable to the consumers. It is a well‐known fact that salty snacks are a popular group of food item around the globe. Papad (wafer‐like snack product) from jackfruit has been produced and consumed in jackfruit‐growing areas in India. However, it is not possible to make papad from all jackfruits in a similar way as all potatoes are not suitable for chips. Presently, there is no standard jackfruit variety recognized for papad purpose. In this work, we have studied the raw material quality, analyzed the product quality, and based on these parameters, we attempted to identify jackfruit types suitable for papad that has the potential to become a popular product in Indian and international markets.

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Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

Cited by 15 publications

References 18 publications

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

Iron Bioavailability, Storability and Sensory Evaluation of Iron Fortified Extruded Snacks Intended to Alleviate Iron Deficiency in Indian Children

Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips

STUDIES ON SUITABILITY OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUSLAM.) BULBS FOR PROCESSING INTO “PAPAD”- AN INDIAN TRADITIONAL PRODUCT

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