Fried Chips Research Articles

Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil

AbstractBlends of germinated maize and germinated lentil (100:0, 85:15, 70:30, 55:45, and 40:60) were utilised for preparation of chips by air frying. Higher contents of protein, ash, total phenols, flavonoids and antioxidant activity were confirmed in germinated flours through analysis of FTIR spectra. Doughs from blends containing higher amounts of germinated lentil flour showed improved viscoelastic behaviour indicating better protein network as compared to maize dough. Significant (P ≤ 0.05) variation was observed in colour and hardness of air fried chips prepared from various blends. The 70:30 blend was found most acceptable based on sensory evaluation. Chips from this formulation were found superior to ungerminated maize chips in terms of protein digestibility and mineral composition.

Optimization of frying time and temperature for the development of quality chips from varieties of sweet potato (Ipomoea batatas L.Lam)

Consumers seek low-fat fried products with appealing color, texture, and taste to avoid health issues like obesity and cardiovascular disease associated with high-oil-content foods. Frying conditions, including time and temperature, greatly affect the moisture, texture, oil content, and color of fried foods. The objective of this study was to optimize frying time and temperature to obtain quality fried chips from three varieties of orangefleshed sweet potato roots. The study examined how frying temperature (ranging from 140 to 180°C) and time (2 to 6 mins) affect the quality of fried chips, assessing attributes like moisture content, oil content, color, and texture. Significant impacts of frying time and temperature on chip quality were found across all varieties using central composite design tests and mathematical models (p<0.05). Optimal frying conditions were determined through response surface methodology analysis, which was 154.8℃ for 3.82 mins, 160.1℃ for 3.66 mins, and 162.65℃ for 3.04 mins for Kabode, Dilla, and Kulfo varieties, respectively, guiding sweet potato fried chip producers to achieve satisfactory results economically and efficiently.

Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips

Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.

Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques

Due to their contribution to human health, healthy snacks have garnered the attention of the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green banana chips using two varieties: Barraganete and Dominico. The aim was to identify a treatment geared toward producing healthy snacks. Initially, the physicochemical properties of the raw materials were analyzed, revealing significant differences in starch, fat, fiber, and protein content. Subsequently, the bananas were processed into baked and fried chips. Multivariate statistical techniques such as ANCOVA, MANOVA, and post-hoc tests were applied to examine the influence of initial characteristics and detect variations attributable to the cooking method. The main findings show that the initial protein level had a significant covariate effect on the final content in the chips. The Dominico variety generally proved more suitable for making baked chips, retaining higher percentages of protein, starch, and fiber and lower fat content than Barraganete. Baked chips showed significantly lower sodium and fat values than fried ones when differentiated by processing method. The “Dominico + Baked” treatment emerged as the superior alternative, with favorable levels of protein and starch and low levels of sodium and fat, positioning it as the most suitable for producing a healthy snack.

Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips

Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic bath-based method by investigating the optimal ultrasonic pre-treatment and developing an ultrasound (US) assisted frying system (UAFS) to reduce the oil absorption of potato chips while maintaining an acceptable quality. Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 °C and 73 °C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. UAFS in combination with US-pretreatment produced more crispy chips due to the fact that the texture of potato slices becomes more porous. UAFS resulted in a decrease in the moisture content of the fried chips attributed to an increase in the effective diffusion coefficient and mass. Pretreating the chips at 73 °C significantly reduce the color change producing brighter product by inactivation of enzymes such as polyphenol oxidase. Finally, the result of TOPSIS optimization based on potato chips properties confirms that US-pretreatment in 73 °C brine followed by frying using UAFS is the best approach. Scanning electron microscope (SEM) images of potato chips also support this issue.

Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

Due to rising health concerns, consumers are increasingly inclined toward reduced‐fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut‐based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5‐mm‐thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.

Comparative evaluation of soybean oil-carnauba wax oleogel as an alternative to conventional oil for potato chips frying

Soybean oil was structured with carnauba wax to develop oleogels which were evaluated to fry potato chips as an alternative to deep fat frying with soybean oil. The frying conditions of chips were optimized using response surface methodology (RSM). The frying temperature (147 °C) and time (4 min) of chips were decided by assessing the physical properties of the chips (hardness, color and sensory attributes). Thereafter, a comparative study was carried out between chips fried in oil and oleogel. Compared to chips fried in oil, the chips fried in oleogel absorbed approximately 23% less oil. No negative impact on the sensory scores and fatty acid composition of the chips was observed. The peak force of oleogel fried chips was also insignificantly lower (255.7±17.5 g) than oil fried chips (314.2 ± 19.3 g). The appearance (color) of the oleogel fried chips was significantly better than chips fried in oil since oleogel chips had a higher lightness value (63.53 ± 3.94) than oil chips (53.59 ± 1.31). Moreover, the redness value of oleogel chips was also lower (-2.33 ± 0.47) than chips fried in oil (1.66 ± 0.49). However, significantly higher peroxide values were observed in oleogel fried chips during the storage study, which indicates its lower stability.

Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips

Arrowhead is a starchy vegetable with a unique taste and many health promoting effects. To diversify the usage and increase the consumption of arrowhead, the effects of different frying methods on the morphology and aroma compounds of arrowhead corm chips were studied. The analysis of aroma compounds by accelerated solvent extraction coupled with high-vacuum flavour extraction analysis (ASE-HVFEA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) of deep- and air-fried arrowhead corm chips was conducted. The aim was to understand the variability and abundance of aroma compounds between deep- and air-fried arrowhead chips. In addition, the colours and morphological characteristics of the corm chips were also studied. Twenty-three aroma compounds were identified in the differently fried chips. The predominant aroma compounds were the Strecker-aldehydes, in which 2-methylbutanal, (E)-2-heptenal, hexanal, and (E,E)-2,-4-decadienal were identified as the major aroma constituents of the fried chips. This was followed by the pyrazines. Results of the odour activity values (OAVs) revealed significant (p < 0.05) differences in the aroma profiles of the differently fried chips. Deep-fried chips produced more potency for the baked-like, 2-3-diethyl-5-methylpyrazine, potato-like, methional, deep-fried, (E,E)-2,4-decadienal, roasty, 2-ethyl-3,5-dimethylpyrazine, malty, and 2-methylbutanal. However, air-fried chips exhibited similar but lower potency for the same compounds. Whilst there was no significant (p ≥ 0.05) difference in the external appearance of the differently fried chips, deep-frying significantly (p < 0.05) altered the cell walls of the deep-fried chips more than the air-fried chips. These results would serve as a guidance for aroma flavour evaluation, improvement, and quality control during oil- and air-frying of chips.

Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability

The microwave assisted vacuum frying (MWVF) of Durian cv. Monthong was performed to investigate the effect of microwave power levels (400, 480, and 560 W) and ripening stages (1 Day, 2 Days, 3 Days, and 4 Days after harvesting) on the kinetics of the durian chips. The physio-chemical properties, the specific energy consumption (SEC) and product acceptability using sensory evaluation were also determined at 110 °C and absolute pressure of 8 kPa. At the higher microwave power, the frying time was reduced leading to a lower SEC. Moreover, it also resulted in decreasing oil absorption, decreasing shrinkage, and increasing porosity. In addition, more ripeness in durians led to longer frying time, increased oil uptake, but also produced a more porous structure and higher crispiness. Furthermore, using the 7-point hedonic scale test, the sensory evaluation revealed that the chips from the more ripened durian had the higher overall acceptability score.

Electrochemical strategy based on the synergistic effect of ZIF-8 and MWCNTs for quantitation of tert-butylhydroquinone in oils and fried chips

A facile, ultra-sensitive and cost-effective electrochemical sensor was successfully prepared by combining metal–organic framework ZIF-8 with MWCNTs-COOH, which detecting of tert-butylhydroquinone (TBHQ) in edible oil and fried foods. The hydrothermally synthesized ZIF-8 material with microporous structure was demonstrated to have large specific surface area, and together with the MWCNTs-COOH with high electrical conductivity and catalytic properties, was used as a modified substrate for electrodes. Because of the synergistic effect between ZIF-8 and MWCNTs-COOH, the modified electrode exhibited significant electrocatalytic ability for TBHQ. Under the optimal experimental conditions, the ZIF-8/MWCNTs-COOH modified electrode obtained good linearity when the TBHQ concentration ranged from 0.01 to 25.0 μg mL−1 with the LOD (limit of detection) of 0.009 μg mL−1 (S/N = 3). Moreover, the constructed electrochemical sensor exhibits better anti-interference capability, reproducibility and stability, and can be used to monitor the content of TBHQ in oil and fried foods.

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips.

Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.

Quality changes of edible oils during vacuum and atmospheric frying of potato chips

Demand for safe and nutritionally rich fried products is gaining a momentum among consumers, leading to the increased consumption of vacuum fried products. The impact of vacuum frying (VF)(110 °C, 40 kPa) on chemical composition of food, fatty acid profile, microstructure, oxidative stability and sensory attributes was assessed and differentiated with that of atmospheric frying(AF) (180 °C). The potato slices were fried in mustard and soyabean oil used repetitively for 25 h. The oil content of VF potato chips was lower (15.18%) than AF chips (18.98%), however water loss in AF chips was higher than VF chips by 1.63-fold. VF significantly prevented the PUFA degradation, minimizes transfatty acid (TFA) formation and maintain a low C18:2/C16:0 ratio as compared to AF. VF Chips fried in soyabean oil show an increase in TFA content from 2.15 to 2.63% and a decrease in PUFA from 51.57 to 45.16% as compared to AF chips where TFA content increased from 2.15 to 3.72% and PUFA shows a higher reduction from 51.57 to 37.69% at the end of 25 h of frying. This indicate that in AF, oil is safe for use upto 10 cycles of frying, while as in VF, the same oil can be used for upto 40 cycles of frying without quality deteoriation. Sensorial analysis revealed that VF chips retain a better colour, taste and flavour but were less crispy than that of AF chips. These findings validate the application of vacuum frying technology for the production of high-quality foods with lesser degradation of frying oil. Industrial relevanceFood manufacturers are now impelled by the health-conscious consumer base for the production of healthy food products. The toxic effect of foods fried in degraded oils on human health is now widely known and thus the production of safe fried foods is the need of hour globally. In this context, vacuum frying is the most feasible approach for the production of quality fried products retaining the natural colour, flavour, sensory and nutritional properties better than that of atmospheric frying. Vacuum frying causes the least degradation of fatty acid of the frying oil and the fried potatoes, producing healthy potato chips. Therefore, the oil used for vacuum frying have a greater shelf life and oxidative stability than atmospheric frying. However, the higher installation cost of vacuum fryer still limits its use in the street fried food market, where degradation of oil is more likely. Thus, for its widespread commercialisation in developing countries, steps should be taken both by government and manufacturing companies to reduce the installation costs.

Consumer acceptability of fried chips made from South African sweet potato cultivars

In South Africa, the processing of sweet potatoes has a high potential for economic gain, therefore, chips were prepared from six sweet potato cultivars with varying flesh colours for consumer preference evaluation. Scoring was based on colour, crispness, taste and overall ranking by four groups of a total of 159 people at distinct locations. Instrumental assessment included colour measurement of chips, and dry mass and total carotenoid content of fresh roots. Analysis of variance, principal component analysis and Pearson correlation analysis were performed. Significant differences were found in taste/flavour, crispness and overall consumer ranking as well as for all instrumental measurements among chips made from the different cultivars. Orange-fleshed cultivars Bophelo, W-119 and Beauregard had values of 108.27, 112.37 and 113.33 µg/g for total carotenoids, respectively. The six cultivars were grouped into three clusters based on overall consumer rating, crispness, carotenoid content, colour a*, taste/flavour, oxidation and dry mass, colour L* and appearance. The results indicate that cultivars Beauregard and Bophelo can be recommended for making fried chips for South African consumers.

Effect of Osmotic Dehydration as a Pre -Treatment on Air Fried Sweet Potato (Ipomoea batatas) Chips

Air frying is a modern frying technique that promises low oil content of fried products. However, the main limitation of air frying is that it requires a longer operating time than deep fat frying. Previous studies found that osmotic dehydration is beneficial as frying pre-treatment to improve the quality of fried products and reduce frying time, but to date, there is no study investigating its application in air frying. Therefore, this study aims to examine the effect of osmotic dehydration as pre-treatment on the quality of air-fried sweet potato chips. Sweet potatoes were cut into slices with the same thickness, and then soaked in distilled water, 5% sodium chloride solution, and 10% sodium chloride solution for one hour. The potato slices were then air fried at two temperatures: 160˚ and 180˚C for 3, 6, 9, 12, and 15 minutes. Then, moisture content, colour, texture, diameter shrinkage and thickness expansion were analysed. The moisture content of air fried chips decreased with the increasing of frying time. The osmo-dehydrated sample showed lower moisture content which could the reduce frying time from 12 mins to 9 mins at 160ºC. Osmo-dehydrated sweet potato slices produce paler chips, but the treatment preserved the red and yellow colour of the sample. Air fried sweet potatoes that were osmotically dehydrated samples shrank more in diameter than the control samples. The increased thickness of chips was caused by crust formation and the bubbles formed at the surface due to the barrier formed by the tight surface, resulting in vapour expansion inside the pores of the chips. The hardness of pre-treated chips increased significantly with decreasing moisture content. Using osmotic dehydration pre-treatment in the air frying process can yield promising results in less frying time and better retention in terms of red and yellow colour.

Baseline Survey on Existing Status of Fried Potato Chips From Processing to Marketing in Selected Locations of Bangladesh

The baseline survey was conducted with a view to generate information on existing status of fried potato chips from processing to marketing in selected locations of Bangladesh. The baseline information was collected from seven selected districts namely Dhaka, Gazipur, Tangail, Mymensingh, Bogura, Munshigonj and Jashore. Fifteen hawkers and five producers were randomly selected to collect the information by the pre-tested questionnaire from each location both from producer to consumer. Most of the hawkers of Bogura was above 40 years old (80%) followed by Dhaka who were 25-39 years old (60%). In Bangladesh, eighty percent people were above 40 years old engaged in processing fried potato chips. All aged people in Bogura preferred fried potato chips (100%) whereas maximum child in Jashore (80%) liked fried potato chips. Bogura and Munshigonj people were unknown about healthiness knowledge of fried chips consumption. Bogura, Jashore and Munshigonj processors/producers were hawkers and they prepared the product and distributed the products to the market or direct involved in sale. Fried chips processing people in the survey area used deep frying technique (100%). Soya bean oil used for deep oil frying of potato chips by 80% small processors. Most of the respondents changed their frying oil during frying when frying oil turned into cloudy.
 Bangladesh J. Agril. Res. 45(2): 137-144, June 2020

Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.

Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08min at a reduced pressure of 14.79kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.

Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality

ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.

Synergistic effect of Lipophilic Antioxidants Extracted from Cloves (Syzygium aromaticum) with Vitamin E on the Stability of Cotton Seed Oil during Frying of Plantain Chips

Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips.&#x0D; Study design: Purchase of clove buds, cleaning, preparation of clove buds ethanolic extract and powder, supplementation of cotton seed oil enriched with vitamin E with the extract and powder at different concentrations and evaluation of oil stability during frying of plantain chips.&#x0D; Place and Duration of Study: General Science Laboratory, School of Agriculture and Natural Resources, Catholic University Institute of Buea-Douala Campus, Littoral Region, Cameroon, from January to June 2019.&#x0D; Methodology: In refined cotton seed oil (2.5 L) containing vitamin E as preservative was respectively added 0.30, 0.60, 1.00 and 1.30% of Syzygium aromaticum (SA) buds ethanolic extract and 0.5, 1, 1.50% of buds powder. After ensuring the good dispersion of the antioxidants added, oil samples were used for the deep-frying of plantain chips for 10 and 20 min respectively. Oil sample without clove served as control. The stability of the various oil samples was evaluated through the determination of peroxide, thiobarbituric acid, iodine and acid acid (% oleic) values.&#x0D; Results: Results showed that the natural plant extract and powder increased the stability of the oil compared to the control. Oil samples supplemented with the extract at concentration 0.30 and 0.60% presented good stability compared to the control, while the same extract at higher concentrations (1.00 and 1.30%) tend to behave as prooxidant. Concerning the powder it exhibited better good preservative properties on the oil and at all levels.&#x0D; Conclusion: Clove ethanolic extract at concentration &lt; 0.60% and its powder at concentration 0.50-1.5% can be used to delay cotton seed oil alteration during frying of plantain chips.

Danger Facing Pupils After School: Food and Non-Food Products Sold Around Schools

Providing access to food around schools constitutes an important part of nutritional environment of children and adolescents. This study intends to determine the proximity of food outlets to secondary schools in the center of Gaziantep, the presence of hawkers and whether there are differences according to socio-economic zones. In this qualitative study, schools were chosen according to the socioeconomic status of the neighborhoods. The data were recorded by investigators through on-site observations. Boiled corn in cups, single cigarette as well as vendors of snacks, fruits, fried chips, ice cream, sweets and beverages were being sold in the vicinity of all the schools. It was observed that about one quarter of the students went to the various shops and hawkers at the end of the school day. The socioeconomic status of a neighborhood had no impact in terms of the variety of products sold. Price of boiled corn sold in cardboard cups of the same size varied between TRY 1-2 (0.26-0.52 USD) according to the income level of the neighborhood in which it was sold. Despite the current legislation in our country, sales of single cigarette to those under 18 are still a cause for concern. It is necessary to take measures for controlling the access of school children to unhealthy food and non-food products.

Comparison of Proximate Analysis Value of Fresh Fruits and Vacuum Fried Fruit Chips

Indigenous fruits such as bananas, jackfruit, and pineapple have sensory characteristics that many people like. However, these fresh fruits have a short shelf life. Processing Fruit chips using vacuum frying is one solution to extend the shelf life of fruit with good quality and nutrition content. This study aimed to obtain the proximate composition value of fresh fruit and vacuum fried fruit chips. The research method used proximate analysis based on water, carbohydrate, lipid, crude protein, crude fibre, and ash content. The results showed a significant difference in the water, carbohydrate, lipid, and ash content between fresh fruits and vacuum fried fruit chips. Meanwhile, in crude protein and crude fibre content, there was no significant difference. The water content of fresh fruits was higher than the vacuum-fried fruit chips. The carbohydrate, lipid, crude protein, and ash content of vacuum fried fruit chips were higher than the fresh fruits. The crude fibre of pineapple vacuum fried chips was higher than fresh pineapple. However, the crude fibre of fresh jackfruit and banana was higher than the vacuum fried fruit chips.