The bananas were washed, hand-peele

The bananas were washed, hand-peeled and cut into strips
(0.2 cm thickness) and washed with water. The strips were
blanched in an aqueous solution of calcium chloride (CaCl2) at
different concentrations (0.25, 0.5 and 0.75 g/100 ml distilled
water) at 85 C for 30 s. After blanching, the banana strips were
immediately immersed in 0.5, 1.0 or 1.5 g hydrocolloids (sodium
alginate, CMC and pectin)/100 ml distilled water at 37 C for 2 min.
Then, all pieces were drained and dried in a hot air oven at 135 C
for 3 min to reduce the surface moisture. The frying process was
carried out in a thermostatically temperature controlled fryer
(Model RF5S, France) having a capacity of 4 l of oil. All pieces were
fried at 150 C for 5 min in palm oil with a constant product weight/
oil volume ratio of 1:32. The volume of oil level was checked and
replenished after each frying. All fried samples were drained and
cooled to room temperature before analysis.
The experiment comprised three parts. Firstly, the only one best
treatment from each group of studied hydrocolloids (alginate, CMC
and pectin), considered by the least oil uptake and the highest
sensory scores in all traits, was selected. Secondly, properties of all
selected three chip samples treated with, possibly, different
concentration of CaCl2 and three different hydrocolloids and the
control sample (banana strips blanched in water at 85 C for 30 s
and fried as previously described) were analyzed. Then, the best
banana chip with the least oil uptake and the highest sensory
scores in all traits was selected for surface structural study

ผลลัพธ์ (อังกฤษ) 2:

The Bananas were washed, peeled and Hand-Cut Into Strips
(0.2 cm Thickness) and washed with Water. Strips were the
blanched in an aqueous calcium chloride of Solution (CaCl2) at
different concentrations (.25, 0.5 and 0.75 G / 100 ml distilled
Water) at 85? C for 30 s. After blanching, the Banana Strips were
immediately immersed in 0.5, 1.0 or 1.5 G Hydrocolloids (Sodium
alginate, CMC and pectin) / 100 ml distilled Water at 37? C for 2 min.
Then, all pieces were drained and Dried in a hot Air. oven at 135? C
for 3 min to Reduce the surface Moisture. Process the frying was
carried out in a thermostatically controlled FRYER Temperature
(Model RF5S, France) having a capacity of 4 L of Oil. All pieces were
Fried at 150? C for 5 min in Palm Oil with a Constant product weight /
volume ratio of 1:32 Oil. The volume of Oil level was checked and
replenished after each frying. Fried all samples were drained and
cooled to Room Temperature before Analysis.
The experiment comprised Three Parts. Firstly, only the best one
from each Treatment Group of studied Hydrocolloids (alginate, CMC
and pectin), considered by the Least Oil uptake and the highest
sensory Scores in all traits, was selected. Secondly, all properties of
selected samples treated with Chip Three, possibly, different
concentration of CaCl2 and Three different Hydrocolloids and the
Control sample (Banana Strips blanched in Water at 85? C for 30 s
and Fried as previously described) were analyzed. Then, the best
Banana Chip with the Least Oil uptake and the highest sensory
Scores in all traits was selected for surface structural Study.