Effect of Frying Oils on Quality of Banana Chips

Abstract

Banana chips is one of the precious OTOP products in Yala but it is an easily rancid product. Since frying oil is a basic factor affecting to rancidity of products, 3 types of frying oils including palm oil A, palm oil B, and rice bran oil C were compared. Oil absorption of finished products was analyzed, water activity (aw), peroxide value (PV), and rancidity score (evaluated by 12 trained panelists) of finished products and during 8 weeks-storage were determined. Viscosity and PV of frying oils were measured for 5 times of reuse. Results showed that banana chips fried in rice bran oil contained higher quantity of oil than products fried in both palm oils. Water activity, PV and rancidity score of all products were increasing during storage time (p < 0.05), as well as, PV and rancidity score of banana chips fried in palm oil A were higher than products fried in palm oil B and rice bran oil C (p< 0.05). Viscosity and PV of frying oils were increasing while they were reused (p < 0.05), and the viscosity change of palm oil B was lower. This study showed that palm oil B, a qualified palm oil by Food and Drug Administration (FDA), was a better choice for banana chips production.