Kinetics of moisture loss and fat absorption during frying for different varieties of plantain

This study compares the behaviour of four varieties of green plantain at th eir initial stage of maturity during the frying process. A variety traditio nally used for the manufacture of thin plantain chips (Dominico Harton comm un) and three other varieties found in Latin America (Bouroukou, Bluggoe an d FHIA 21) were used. The varieties were characterised by measuring initial moisture content, total sugar content, reducing sugar content, starch cont ent and apparent density. Moisture loss and fat uptake kinetics during fryi ng were assessed at different temperatures (145, 165 and 185 degrees C). Wi th all four varieties, the time required to produce a final moisture conten t of 40 g kg(-1) (wb) was about 90 s at 165 degrees C and 185 degrees C. Us e of a lower temperature (145 degrees C) extended the processing time to 15 0 s. On the other hand, temperature had very little effect on fat content, which proved to be essentially determined by the variety of plantain. Fat c ontent for final water content levels of 40 g kg(-1) (wb) ranged from 300 g kg(-1) (wb) for Bouroukou to 450 g kg(-1) (wb) for Bluggoe regardless of t he processing temperature. (C) 1999 Society of Chemical Industry.