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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2807/
JFST-70-81
 
Title Packaging and storage studies of deep fat fried Nendran banana chips.
 
Creator Satyavathi, Krishnakutty
George Varkey, A.
Bhat, A. V.
Dhanaraj, S.
Shanthi, N.
 
Subject 06 Packaging
05 Snack food
 
Description 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.
 
Date 1981
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2807/1/JFST_Vol.18%283%29_104-108.pdf
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.