Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep-fat-fried banana chips

The quality of banana chips prepared from two different varieties of banana , Pisang Abu and Pisang Nangka, at the 'green' and 'trace of yellow' stages of ripeness was studied. The fruits were peeled, sliced to a thickness of 2 mm and deep-fat fried in refined, bleached and deodorised (RBD) palm olei n at 180 +/-5 degreesC for 3 min. The quality parameters determined for fre sh bananas were total soluble solids, pH, acidity, carbohydrate, sugar cont ent, fat, protein, moisture content, ash, fibre, colour and fruit firmness. The results showed that Abu had a higher carbohydrate content than Nangka at both stages of ripeness before frying. No sucrose was detected in Nangka . The quality parameters determined after deep-fat frying were moisture con tent, water activity, oil absorption, crispness and sensory evaluation. The moisture content and water activity of Abu chips were lower than those of Nangka chips. The texture of chips prepared from Abu at stage 'green' showe d more crispness than the other three samples. Sensory evaluation showed th at chips prepared from Abu at both stages of ripeness presented better colo ur, flavour, odour, texture and overall acceptability than those prepared f rom Nangka. Based on the matrix of correlation coefficients, fresh bananas with higher fruit firmness and carbohydrate content gave banana chips with higher crispness and oil absorption. (C) 2001 Society of Chemical Industry.