Appropriate stage of ripeness and time for vacuum frying of cultivated banana

Abstract

This paper aims to study appropriate ripeness of cultivated banana and time period for vacuum fry. Sliced
bananas of thickness 1-2 mm were fried at temperature 130 ๐C under vacuum condition. The samplings were
done at 3 level of ripeness; 1) raw banana, 2) the first day of ripeness, 3) the second day of ripeness. In
addition 5 levels of fried period were set; 6, 8, 10, 12, 14 min. The raw banana fried for 12 min shown the best
result. The products have a crisp texture, appropriate hardness and toughness, standard moisture and color
with the most acceptance by consumers.