Knowledge and concerns of the bad health implications of high fat intake in consumers has
resulted in a rising demand for low-fat foods. Consequently, the use of sweet pre-treatment
as alternative food source is gaining attention among producers and consumers. The study of
reducing oil uptake of fried banana chips using sweet pre-treatment was done. In the preparation
of fried banana chips, the sliced banana was blanched at 80o
C. Then, the sliced banana was
dipped in the treatment for 4 g, 8 g and 12 g of sugar solution. Next, the sliced banana was deep
fried at temperature 180o
C for 5 minutes. The result showed increased in percentage of moisture
reduction (86.65 %, 86.99%, 88.37% and 90.51%) for control and other three fried banana
chips as the concentration of sugar used for treatment was increased. For fat content, it showed
a decreased in percentage (0.66%, 0.63%, 0.62% and 0.54%) as the sugar concentration used
for the treatment was increased. Sugar treatment does not affect the colour of fried banana chips
as p-value for lightness (L*
) is 0.426 and the p-value for yellowness (b*
) is 0.468. This showed
that the null hypothesis was accepted and there was no significant difference in lightness and
yellowness of all four fried banana chips. Finally, sensory evaluation showed that there was a
significant difference in crispiness, colour, sweetness, oiliness and overall acceptance between
all four fried banana chips. As the conclusion, sweet pre-treatment gives positive effect on
reducing fat content in fried banana chips and can be used as one of the alternative method in
producing banana chips with lower amount of fat.