Friday, June 8, 2018

Fried banana chips

There are two different methods for making banana chips. One of these is to deep fry thin slices of banana in hot oil, in the same way as potato chips or crisps. The other is to dry slices of banana, either in the sun or using a solar or artificial dryer.

The chips can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste.

The deep fried chips tend to be a savory, high calorie product that is eaten as a snack food. Because they are deep fried in oil they have a fairly short shelf life- up to 2 months maximum when stored in the correct conditions.
Under-ripe mature banana or plantain is cut into thin slices. The slices can be partially dried before frying which removes some of the moisture and makes them crispier.

In the preparation of fried banana chips, the sliced banana was blanched at 80 °C. Blanching as a pretreatment before drying can reduce the amount of microorganism present on the surface.

Then, the sliced banana was dipped in the treatment for 4 g, 8 g and 12 g of sugar solution. Next, the sliced banana was deep fried at temperature 180 °C for 5 minutes. This temperature and timing are the most favorable conditions because the more crispness and attractive color of banana chips were obtained at that condition. Frying removes some of the water, gelatinizes the starch, destroys enzymes and micro-organisms and gives a crisp product with a characteristic aroma and taste.
Fried banana chips
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