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Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

Ogan I. Mba (Bioresource Engineering, Macdonald Campus of McGill University, Montreal, Canada.)
Marie-Josée Dumont (Bioresource Engineering, Macdonald Campus of McGill University, Montreal, Canada.)
Michael Ngadi (Bioresource Engineering, Macdonald Campus of McGill University, Montreal, Canada.)

British Food Journal

ISSN: 0007-070X

Article publication date: 8 June 2015

Abstract

Purpose

The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of ripening.

Design/methodology/approach

Plantain (Musa paradisiaca L.) samples were peeled, sliced into 3 mm slices, blanched at 70 °C for 3 min and dried. The slices were deep fried at 180 °C for different times.

Findings

There was no significant difference (p > 0.05) in the moisture loss rate and the crispiness of the crisps produced using PO and CO. Significant differences (p < 0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 blends improved the qualities of the crisps better than CO alone. Analysis of kinetics data showed that moisture loss, oil uptake and browning index followed a first-order kinetics model.

Originality/value

Understanding the interactions between ripening and processing methods is enhanced and use of crude PO for industrial deep-fat frying is encouraged.

Keywords

Citation

Mba, O.I., Dumont, M.-J. and Ngadi, M. (2015), "Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps", British Food Journal, Vol. 117 No. 6, pp. 1793-1807. https://doi.org/10.1108/BFJ-04-2014-0155

Publisher

:

Emerald Group Publishing Limited

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