Abstract:

In order to study quality changes of fried banana chips under different storage conditions, sorption isotherms
of fried banana chips were determined and the chips were balanced to the level of two initial moisture content, high initial
moisture (5.20%) and low initial moisture (3.07%). Peroxide value, acid value, anisidine value and permittivity of fried
banana chips stored at 0, 25 and 37 ℃ were used for evaluation of oxidation and quality in fried banana chips during storage.
The results showed that the four indexes of fried banana chips with high initial moisture content were higher than those
of fried banana chips with high initial moisture content. Decreasing moisture content of fried banana chips could improve
the storage stability. Peroxide value of high initial moisture fried banana chips increased during storage, while low initial
moisture samples gradually reduced after reaching a peak; acid value and anisidine value of the two initial moisture content
samples increased during storage; the permittivity of the high initial moisture sample remained almost constant, while the
low initial moisture sample almost increased during storage.

Key words: fried banana chips, storage, initial moisture content, temperature, stability