AbstractA blanching treatment was found necessary in the preparation of high quality frozen plantain slices to provide adequate storage life. Blanching in steam for 2 to 4 minutes, in water at 87.7° C (190° F) for 4 minutes, or in water for 2 minutes at 93.3° C (200° F), proved the most effective blanching treatments. Increasing the length of the blanching treatment time or increasing the temperature of the water resulted in higher fat absorption during frying. When the slices were pre-fried before freezing, the blanching treatment had no effect on either quality or storage life, and no effect in reducing discoloration resulting from browning.
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