Effects of vacuum frying on structural changes of bananas Original Research Article

Effects of oil temperature, frying time, and ripeness on dimensional changes of vacuum fried bananas were studied. Banana slices with cross section diameters of 25–30 mm and a thickness of 3.5–4.5 mm were fried at temperatures of 100, 110, and 120 °C and 8 kPa for 20 min to determine which temperature produced the highest degree of expansion. Using this temperature, the width and thickness of the product were measured at 0, 5, 10, 15, and 20 min to model the dimensional changes as a function of moisture ratio. Sensory evaluation was conducted using a 7-point hedonic scale test to determine the effect of ripeness on acceptability of the product. Scanning electron microscopy (SEM) was used to analyze the structure of the vacuum fried bananas. The experimental results under this vacuum pressure revealed that frying temperature of 110 °C on bananas at the second day of ripeness yielded the highest volume expansion. Sensory evaluations did not unveil any significant difference (p > 0.05) in acceptability of the products based on ripeness. Results from SEM exhibited, as a function of frying time, a dramatic increase in the pore size of the bananas, while the Heywood shape factor indicated an overall increase in the product volume.