Influence of palm oil, canola oil and blends on characteristics of fried plantain crisps

Purpose – The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of ripening. Design/methodology/approach – Plantain (Musa paradisiaca L.) samples were peeled, sliced into 3 mm slices, blanched at 70 °C for 3 min and dried. The slices were deep fried at 180 °C for different times. Findings – There was no significant difference (p > 0.05) in the moisture loss rate and the crispiness of the crisps produced using PO and CO. Significant differences (p < 0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 ...

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