Studies on the Stability of Fried Plantain Chips

Abstract

The stability of plantain chips has been studied. Five commercial brands of fats and oils, including a mixture of hydrogenated vegetable shortening and lard, were used in the deep-fat frying of plantain chips. The stability of the end product was determined by chemical analysis and organoleptic tests. The results obtained from these experiments indicate that the plantain chips fried in hydrogenated vegetable shortening have the highest stability, but lack the rich flavor, good color, and an acceptable general appearance. The plantain chips deep-fat fried in corn oil, lard, and cottonseed oil, although they have very short shelf-life, have a rich flavor, good color, and a highly acceptable general appearance. The mixture of hydrogenated vegetable shortening and lard produces an intermediate group. The plantain chips fried in this medium have the high stability due to the hydrogenated vegetable shortening and the rich flavor and color that the lard imparts. The shelf-life of the plantain chips is increased when a mixture of antioxidants and salt is used for seasoning. This effect is obtained irrespective of the fat or oil used for deep-fat frying.