Packaging and storage studies of deep fat fried Nendran banana chips.

Satyavathi, Krishnakutty and George Varkey, A. and Bhat, A. V. and Dhanaraj, S. and Shanthi, N. (1981) Packaging and storage studies of deep fat fried Nendran banana chips. Journal of Food Science and Technology, 18 (3). pp. 104-108.

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Abstract

Suitability of flexible packages and inert gas packing in sealed tins for storing fried Nendran banana chips was investigated. It was found that for banana chips fried in fresh coconut oil, 300 gauge high density polyethylene and 400 gauge low density polyethylene bag packing are satisfactory up to 2 months while packing in tins under CO2 is satisfactory up to 6 months at room temp. (28-32 degree C). But banana chips fried in 'marvo' oil, (a hydrogenated vegetable oil containing 0.02% BHA) and packed in sealed tins under CO2 were quite good up to 6 months whereas the chips fried in groundnut oil and packed under similar conditions were inferior in quality. Addition of turmeric powder at 0.10-0.15% level during frying enhanced the colour of the chips which was stable up to 6 months in sealed tins under inert gas packing.

Item Type:	Article
Uncontrolled Keywords:	KEEPING-QUALITY; banana chips, keeping quality of stored packaged fried Nendran; STORAGE-; PACKAGING-; FRIED-FOODS; CHIPS-; BANANAS-; keeping quality of stored packaged fried Nendran banana chips
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Oct 2010 06:35
Last Modified:	22 Oct 2018 05:34
URI:	http://ir.cftri.res.in/id/eprint/2807

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