Physicochemical, microbiological and sensory changes in stored plantain chips.
Plantain chips were produced from unripe plantain fruits. The chips were packed in polyethylene bags and stored at 30 +/- 2 degrees C for 1, 2 and 3 months, respectively. The storage stability of the chips was evaluated by analyzing periodically for changes in the physicochemical, microbiological and sensory characteristics. Protein and ash contents of the chips did not change (p > 0.05) over time. Fat decreased slightly (p > 0.05) over time. Vitamin C decreased and was negatively correlated with storage time (r = -95; p < 0.05). Peroxide value and microbial count increased with storage (p < 0.05). Sensory scores for chips did not change (p > 0.05) at 2 months storage, but, thereafter, decreased (p < 0.05).
Akubor
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PI
Department of Food Science & Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Adejo
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EE
D005223:Fats; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D011506:Proteins; D013649:Taste; D019862:Zingiberales / Q000737:chemistry* / Q000382:microbiology
D005223:Fats; D011506:Proteins