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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step

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Abstract

The effects of pressure (21.3, 41.3, 61.3, 81.3, and 101.3 kPa) and temperature (174–184 °C) applied during the post-frying centrifuge stage on the physico-chemical characteristics of atmospheric fried plantain chips were studied. Results showed that the surface temperature dropped very fast during the cooling process while the total oil content gradually increased. The oil uptake in the plantain chips increased by 7.7% after 9 min of post-frying cooling. Though an alteration in moisture and oil content was significantly affected (p < 0.05) by either vacuum pressure or temperature control applied during the post-frying centrifuge step, a higher reduction (p < 0.05) of moisture content by 79.1% and total oil content by 44.9% was observed when the combination of vacuum pressure (21.3 kPa) and temperature control was employed, comparing to the control of atmospheric pressure (101.3 kPa). Plantain chips centrifuged under vacuum pressure at 21.3 kPa without temperature control had higher total extractable phenolic acids and lower acrylamide content when compared to control sample. A reduction of pressure alone produced lighter color, higher crispness, and less volume shrinkage of plantain chips; however, no significant difference (p > 0.05) was observed among the samples centrifuged at different pressures. The application of vacuum pressure at 21.3 kPa together with temperature control for 5 min during the post-frying centrifuge stage was significantly effective (p < 0.05) in reducing moisture and oil content, while samples were less crispiness, shrunk more, and a higher bulk density.

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Acknowledgements

This work was carried out through financial support from the African Union Research Grants, Reference: HRST/ST/AURG-II/CALL2/2018 via a project titled “Enhancing nutritional quality of plantain food products through improved access to endophyte primed and high provitamin A plantain cultivars under integrated soil fertility management practices in Nigeria, Cameroon, and Gabon” to the International Institute of Tropical Agriculture. The authors are also grateful to the Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, for their technical supports. The authors are grateful to all donors who supported this work through their contributions to the CGIAR Fund (https://www.cgiar.org/funders/) and in particular to the CGIAR Research Program for Roots, Tubers and Bananas (CRP-RTB).

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Authors and Affiliations

  1. International Institute of Tropical Agriculture (IITA), Bujumbura, Burundi

    Patchimaporn Udomkun

  2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand

    Bhundit Innawong & Daranee Klaikreuh

  3. Silpakorn University Food Innovation Hub (SUFIH), Pathum Thani, Thailand

    Bhundit Innawong

  4. IITA, Yaoundé, Cameroon

    Cargele Masso & Apollin Fotso

  5. IITA, Kampala, Uganda

    Rony Swennen

  6. Laboratory of Tropical Crop Improvement, Department of Biosystems, KU Leuven, Leuven, Belgium

    Rony Swennen

  7. International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico

    Amos Alakonya

  8. IITA, Nairobi, Kenya

    Bernard Vanlauwe

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  1. Patchimaporn Udomkun
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Correspondence to Patchimaporn Udomkun or Bhundit Innawong.

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Udomkun, P., Innawong, B., Masso, C. et al. Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. Food Measure 15, 5637–5647 (2021). https://doi.org/10.1007/s11694-021-01132-0

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