Effect of frying conditions on properties of vacuum fried banana bracts

Vacuum frying is one option for producing fried products. Banana blossom is a by-product from banana production that has potential to be processed into food products due to its nutritional value, health benefits and abundance. The objective of this study is to investigate some properties of fresh banana bracts and determine effect of frying conditions on properties of fried banana bracts using a vacuum fryer. After its proximate composition analysis, the banana bracts were vacuum fried (86.65 kPa) at 100, 110 and 120 °C for 10, 15 and 20 min. The suitable frying temperature and time was then selected for studying the appropriate centrifugation conditions at 600, 1,200, and 1800 rpm for 1, 3, and 5 min. Higher frying temperature and longer time resulted in fried banana bracts with higher fat but lower moisture content. Moreover, different centrifugation speed and time yielded significant differences in fried banana bracts properties. The ideal frying condition was frying at 100 °C for 20 min followed by centrifuging at 1800 rpm for 5 min. This frying condition yielded fried banana bracts with the lowest fat, less broken pieces, low moisture while retaining its phenolic composition and antioxidant activity. Its chemical and microbiological properties were standard compliant.