PubMed · 6063669
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D R Erickson. 1967. Finished-product testing.. https://pubmed.ncbi.nlm.nih.gov/6063669/
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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).
This article has reviewed the recent work on the molecular interactions and kinetic properties of the polymorphic transformations of the TAGs in the single and mixed states. Progress has recently been made in the molecular-level understanding of the polymorphic transformations of the TAGs. Particularly, the use of the time-resolved X-ray diffraction with Synchrotron radiation (SR-XRD) has provided precise information of the structural changes of the fat crystals at a time scale of 10 sec. Therefore, fruitful information was obtained on the kinetic and molecular aspects of crystallization and mixing processes of the various types of mixed-acid TAGs, which were not obtained with the traditional thermal and structural techniques because of their complicated structural properties. One may anticipate that, although the experimental sites and machine times are limited, the SR-XRD techniques will be more applied to the fat systems involving the following materials and systems; (a) multicomponent natural fats with and without additives of emulsifiers, proteins and carbohydrates, (b) fats in dispersed phases such as oil-in-water (O/W) and water-in-oil (W/O) emulsions, (c) crystallization and transformation processes under external influences of hydrostatic pressure and shear stress [68].
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