AbstractThe SO2 content of green plantain slices sulfited in metabisulfite solutions increases with dipping time, but not in direct linear relationship. Increasing the concentration of the dipping solution resulted in a proportional increase in the SO2 content. Lowering the pH of the sulfiting solution resulted in higher SO2 uptake. Sulfurous acid solutions at pH 2.2 gave the higher SO2 content at a given clipping time. When sulfiting plantain slices in K2S2O5 solutions at pH 3.3, blanching increases the bisulfite absorption. Sulfiting in sulfurous acid solutions resulted in higher levels of SO2 in hand peeled unblanched slices and lowest in steam peeled and blanched slices. The SO2 content increased with the length of the blanching treatment for both water and steam blanching. Increasing the temperature during water blanching from 71.1° C (160° F) to 93.3° C 200° F) had no appreciable effect on the SO2 content. When slices were sulfited in K2S2O5 solutions, the loss of SO2 during frying was greater in blanched fruit, either hand- or steam-peeled. When the slices were sulfited in sulfurous acid solutions, the greater loss of SO2 during frying occurred in steam peeled fruit and neither the blanching method used nor the temperature had any effect on the SO2 loss. Sulfiting to levels of 100-150 p/m SO2 proved effective in controlling browning. The loss at this level during frying amounted to 50-60 percent, leaving a residue of SO2 which could not be detected by tasters, and did not affect the flavor of the product.
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