Influence of osmotic pretreatments on the quality properties of deep-fat fried green plantain.

ABSTRACT: Modification of the surface properties of materials is a promising approach to reduce the uptake of oils during frying. In this work, the quality characteristics of plantain chips subjected to a pretreatment consisting of osmotic drying in sugar solutions (29 and 45° Brix; 40 and 80 °C) were evaluated. True density, apparent density, porosity and moisture content were measured in pretreated samples (PS) before frying. Image ESEM was used to evaluate microstructural changes on the surface and in cross-sections at different depths. Global oil absorption (GOA) and fatty acid profile were monitored in surface and deep cross-sections (DCS). The color parameters of chips (L*, a*, b*, ΔE), browning index, crispness, crunchiness and hardness were evaluated during frying. Oil absorption in the crus

SUBMITTER: Gallegos-Marin I 

PROVIDER: S-EPMC7270413 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature