FACULTY OF SUSTAINABLE AGRICULTURE

RC40202 Food Processing and Preservation

SEMESTER 1 SESSION 2023/2024

GROUP ASSIGNMENT: Processing & Preservation of

traditional Food Product from Colombia (Patacones)

LECTURE: Prof. Madya Ts. Dr. Nurul Huda

GROUP 5 MEMBERS:

MATRIC NO. NAME

BR20110065 MOHAMMAD IRFAN BIN LAJI

BR20110072 NAZMI FIKRI BIN VALENTINE

BR20160088 MUHAMAD NORFARUQI BIN AZIZ

BR20160084 MAZIATY MAZIHAH BINTI MAZRI

BR20160090 NOOR HIDAYATI BINTI IDIRUS

 Table of contents

Chapter Pages

1.0 INTRODUCTION 1

2.0 OBJECTIVE 2

3.0 RAW MATERIAL HANDILING, 3-8

PREPARATION AND PROCESSING

4.0 PRODUCT QUALITY 9-16

CHARACTERISTICS AND FACTORS
INFLUENCED.

5.0 CONCLUSION 17

REFERENCE 18
1.0 INTRODUCTION

Picture shows examples of Patacones.

Patacones, also known as tostones, are a type of food that is accessible to the public
and possesses a significant cultural significance in Colombia. The culinary history that is
available inside of this nation is comprised of them. In the context of the Colombian
narrative, this component, which originates from the “pisang hijau or pisang muda”, is
an essential component. One of the methods used in the production of patacones is to
first cut and then cut the pisang hijau, which is then followed by a technique that is
specifically designed to make the process easier for the customer. In the beginning of
the process, the potongan pisang was designed to be used for a short period of time
that eventually became the longest. As a result of this, they were able to receive a tekstur
that was characterised by a clear pattern of keemasan and rangup. After that, they were
able to receive a penggorengan from both. The results are a lapisan dalam that is both
tender and rangup in the permukaan of the food.

Traditional cuisine like Patacones, possesses a scent profile that is one of a kind,
and the aroma of the pisang hijau is one that is incredibly genuine. The versatility of
patacones enables them to be utilised in a variety of situations, including as a source of
food, a means of sustenance, or a means of sustenance for those who are in need. Not
only is it typically served with a salad, but it can also be accompanied by a variety of
toppings or sauces, such as guacamole, salsa, or aioli, which can enhance the flavour of
the food in a way that is consistent throughout.

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 In addition to the attraction that they possess, patacones have a set of beliefs
that are significant and that are extremely relevant to the day-to-day lives of people
living in Colombia. Patacones, which can be found stall, family gathering or event, and
restaurant, is a representation of the moments of friendship and the feelings of loyalty
that are shared by all parties involved. One of the factors that contributes to someone's
popularity across the entire world is their ability to adapt to different situations and their
flexibility in dealing with a variety of people and situations.

Even though there is no change in the process of determining the patacones,

there may be some differences in the materials and the equipment that are based on
the seller's personal preferences and the preferences of the regional market. The for
mentioned variation offers a wealth of benefits that are a source of delight for the
traditional way of life in Colombia. Their enthusiasm for patacones is matched by their
enthusiasm for patacones; patacones are a symbol of connection with the people of
Colombia, the utilisation of local materials, and the gastronomic awareness of the
Colombian people. During the time that we were more aware of the gatacones, it became
clear that the food that we eat is not only a source of energy for the cooks, but it is also
a source of energy for the people, allowing them to experience a variety of flavours and
traditions that are indigenous to the country of Colombia.

2.0 OBJECTIVE

1. To extend shelf life of Patacones processing methods such as drying, frying, or

other preservation techniques help prevent spoilage.
2. To examine the quality attributes of Patacones, including texture, flavor, and
nutritional content.
3. To ensure safety of the food product by preservation that preventing the growth
of microorganisms.

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3.0 RAW MATERIAL HANDILING, PREPARATION AND PROCESSING

3.1 MATERIAL

Patacones

1. Green plantains (not fully ripe)

2. Vegetable oil for frying

3. Salt (optional)

Salsa Sauce (Chimichurri) (Toppings or dipping sauces)

1. Ripe red tomatoes

2. White onion
3. Coriander leaf
4. Salt
5. Fresh lime juice

3.2 PREPARATION AND PROCESSING OF PATACONES

Table 1.1: shows the process of preparation and processing of Patacones.

Select and Peel

Plantains:

Choose green
(unripe) plantains.
They should be firm
and not fully ripe to
ensure a starchy Peel the
texture. Based on plantains: The
banana colour chart easiest way to peel
above, code colour 2 a green plantain is
until 4 are most to make the
suitable. lengthwise cut on
one of the angles,
the cut should be
skin deep without
touching the actual
flesh of the plantain,
then use the knife to

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 raise the skin and
peel it off.

Preheat Oil and

Slice Plantains:
Fry Plantain
Slices: Cut the plantains
into thick slices,
Heat the oil in a
about 1 to 1.5
frying pan or deep
inches in thickness.
fryer over medium-
high heat. Ensure
there is enough oil
to nearly submerge
the plantain slices.
The temperature
should reach around
350°F (175°C).
Carefully place the
plantain slices into
the hot oil. Fry them
for 2-3 minutes on
each side or until
they are golden
brown and crispy.

Flatten the slices:

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Remove oil: While they are still
warm, use a flat
Remove the fried surface (like the
plantain slices from bottom of a glass or
the oil and place a plate) to gently
them on a paper flatten each slice
towel to absorb into a flat shape.
excess oil.

Refry:

Return the flattened

Remove oil: plantains to the hot
oil and fry for an
Once the patacones
additional 1-2
are fully cooked,
minutes on each
remove them from
side, or until they
the oil and place become crispy and
them on a paper golden brown.
towel to drain any
excess oil. Season
them with salt if
desired.

Ready to serve:

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 Patacones are typically served warm. Arrange them on a serving plate and serve with
your favorite toppings or dipping sauces such as guacamole, salsa, or garlic sauce.

Regarding to table 1.0, shows the preparation and process of making patocones by begin
by choosing green (unripe) plantains that are firm and not fully ripe. This will give them
a starchy texture. Look for plantains with a colour code ranging from 2 to 4 on the
banana colour chart. To peel the plantains, carefully make a lengthwise cut that goes
just deep enough to remove the skin without damaging the flesh. Then, gently peel off
the skin. Next, heat up the oil in a frying pan or deep fryer, ensuring there is sufficient
oil to fully immerse the plantain slices. Cook the slices for 2-3 minutes on each side until
they turn a delicious golden brown and become crispy. Slice the fried plantains into thick
pieces, get rid of any extra oil, and flatten each slice while they're still warm using a flat
surface. Once you've removed any excess oil, give the flattened plantains a second fry
for about 1-2 minutes on each side until they become wonderfully crispy and beautifully
golden brown. After the Patacones are fully cooked, you can add a touch of salt to
enhance the flavour. Serve them warm and get creative with your favourite toppings or
dipping sauces such as guacamole, salsa, or garlic sauce.

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3.3 PREPARATION AND PROCESSING OF SALSA DIPPING SAUCE

Table 1.2: shows the preparation and processing of salsa dipping sauce.

Prepare Combine
Ingredients: Ingredients:
Dice 1 cup ripe red In a bowl, combine
tomatoes, diced into the diced tomatoes,
1/8" cubes, finely chopped onion,
chop the onion, and fresh coriander leaf,
fresh coriander leaf. lime juice and
season with salt and
pepper adjust the
amount based on
your taste
preference.

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 Ready to serve: Chill:

Serve the salsa Cover the salsa and

chilled as a refrigerate for at
refreshing least 30 minutes to
condiment or dip allow the flavors to
with patacones. meld.

Regarding to table 1.2 above, to prepare the salsa, start by dicing 1 cup of ripe
red tomatoes into 1/8" cubes. Finely chop the onion and fresh coriander leaf. In a bowl,
combine the diced tomatoes, chopped onion, fresh coriander leaf, lime juice, and season
with salt and pepper, adjusting the amounts based on your taste preference. The
combination of these vibrant and flavorful ingredients creates a refreshing and zesty
salsa that pairs perfectly with the crispiness of patacones. Once the ingredients are
thoroughly mixed, cover the salsa and refrigerate for at least 30 minutes to allow the
flavors to meld and intensify. This chilling period enhances the overall taste, making it
an ideal condiment or dip to serve alongside warm patacones. The salsa's vibrant colors
and fresh, tangy flavors add a delightful contrast to the savory patacones, creating a
delightful culinary experience.

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4.0 PRODUCT QUALITY CHARACTERISTICS AND FACTORS INFLUENCED.

Table 1.3: shows the Product Quality Characteristics and Factors Influenced
(texture)

Texture: Patacones are known for their crispy exterior and soft interior.

Factor influences: The plantain's level of ripeness, the temperature of the oil used
for frying, and the thickness of the slices all affect how the texture turns out.

Plantains used to make Patacones should not be entirely ripe just yet, as they are
created from green plantains. Ripe plantains taste sweeter than Patacones, which
are supposed to be a salty dish.

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 Unripe Plantain

The alteration of patacones that occurs throughout the frying process is an

important factor that influences both the texture and the visual attractiveness of the
snacks. The technique of double-frying, which involves the use of oil, is an essential
component in producing the desirable golden-brown colour on the exterior. The plantain
slices are only partially cooked during the first fry, but the second fry is what gives them
their distinctive colour and crispiness. A careful equilibrium is required to achieve the
best possible outcomes because the colour development is highly impacted by a number
of factors, including the temperature of the oil, the length of time spent frying, and the
type of oil that is used. According to Matt (2021), this painstaking technique is crucial
for making patacones with their distinctive golden hue and pleasing crisp texture on a
constant basis. This contributes to the one-of-a-kind gastronomic experience that this
well-liked Colombian dish offers.

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Table 1.3: shows the Product Quality Characteristics and Factors Influenced
(colour)

Colour: Patacones involve the process of curling using oil. Therefore, there is a
change in physical terms especially in terms of colour and crispiness. Patacones
typically have a golden-brown colour on the outside (Matt, 2021).

Factor influences: The colour of the Patacones can all be greatly affected by the
temperature, length of time, and kind of oil used during the frying process. It takes
two fries to get the right amount of crispiness.

Patacones Colour after Frying

The colour transformation of Patacones during the frying process is an essential

aspect of their culinary experience. The double-frying technique, which involves oil,
results in noticeable alterations in both colour and crispiness. As noted by Matt (2021),
Patacones usually have a lovely golden-brown colour on the outside, which is achieved
through careful frying. The colour development is influenced by various factors, including
the temperature of the oil, how long it is fried, and the type of oil used. The first frying
partially cooks the plantain slices, while the second frying, a crucial step, guarantees the
desired level of crispiness. The interaction between these factors is crucial in order to
consistently create Patacones with their distinct colour and delightful crunch, making
them a cherished Colombian delicacy.

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Table 1.4: shows the Product Quality Characteristics and Factors Influenced
(flavour)

Flavour: The sweetness of the fruit adds flavour after frying, but additives such as
salt, sugar and seasoning will give it a better taste. In addition, to add flavor to the
Patacones, additives such as vegetables to combine with Patacones (Dinho, 2022)

Factor influences: The variety and caliber of seasonings, such as herbs, garlic, and
salt, might affect how the Patacones taste overall.

Additional Ingredients / Side mixes

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The flavor profile of Patacones undergoes a delightful transformation during the frying
process, with the inherent sweetness of the plantains intensifying. However, to elevate
the taste further, the addition of additives such as salt, sugar, and seasonings becomes
instrumental. As highlighted by Dinho (2022), these ingredients contribute to a more
nuanced and savorier flavor, enhancing the overall culinary experience. The versatility
of Patacones extends to the incorporation of various vegetables, providing an
opportunity for creative combinations. Factors influencing the taste include the type,
variety, and caliber of seasonings used, ranging from aromatic herbs to garlic and salt.
The careful selection and combination of these additional ingredients contribute to the
nuanced and diverse flavor profile of Patacones. Whether enjoyed as a snack or paired
with side mixes, the incorporation of flavorful additives plays a crucial role in making
Patacones a delicious and customizable dish.

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Table 1.5: shows the Product Quality Characteristics and Factors Influenced
(shape and size)

Shape and Size: Patacones are typically shaped like circles or ovals. Green
plantains are sliced into rounds or thick slices, which are then flattened out before
being fried, to get this form. Traditionally, before frying, the sliced plantains are
flattened to achieve a flatter shape. A tostonera, which is a wooden or plastic press,
or other flattening instruments can be used for this technique. To ensure consistent
cooking and texture, flattening aids in the creation of an even thickness.

Factor Influences: The flattened shape also facilitates better frying, creating a
larger surface area for the crispiness while maintaining a soft centre.

Size and form of Plantains

The shape and size of Patacones have a significant impact on their visual appeal
and textural consistency. During the preparation process, Patacones are shaped into
circular or oval forms by slicing green plantains into rounds or thick slices in the
traditional method. Before frying, the slices are flattened to ensure they have a
consistent thickness and a more even shape. The flattening process is typically carried
out using a tostonera, which is a wooden or plastic press, or other tools for flattening.
The flattened shape serves a dual purpose - ensuring even cooking and enhancing the

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texture by offering a greater surface area for a delightful crispy exterior, while
maintaining a tender centre. Utilising a tostonera or similar utensils aids in achieving a
uniform shape and striking the ideal harmony between a beautifully golden-brown
exterior and a delightfully tender interior. This leads to Patacones that are a delightful
indulgence with a perfect balance of textures.

Table 1.6: shows the Product Quality Characteristics and Factors Influenced
(oil observation)

Oil Observation: Patacones that are well-fried shouldn't absorb too much oil.
Maintaining the right temperature and letting extra oil drain on paper towels after
frying are two key frying strategies that can reduce oil absorption and make the
Patacones crispy without being unduly oily. The Patacones may absorb more oil if
the oil temperature is too low, giving the texture a greasy appearance. (L. ,2022) On
the other hand, if it's too hot, they might brown on the outside before they're fully
cooked.

Factor Influences: If Patacones are cooked with low oil temperature, then the
absorption for oil is high. This affects the texture and taste of the Patacones.

Moderate quantity of oil for cooking Patacones

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 The use of oil in the preparation of Patacones emphasises the importance of
achieving a delicate balance for a crispy texture, while avoiding excessive oiliness.
Flawlessly cooked Patacones are renowned for their low oil content, which can be
achieved by mastering two crucial techniques: precise temperature control during frying
and eliminating excess oil by draining them on paper towels. As L. (2022) points out, the
temperature of the oil plays a crucial role. If the temperature is not properly regulated,
Patacones may absorb excess oil and become greasy. Alternatively, if the oil becomes
too hot, the outer layer may become browned before the slices are fully cooked. The
meticulous attention to detail ensures that Patacones are cooked to perfection, boasting
a delightful crunch on the outside and a delectably soft centre. The effect on oil
absorption is evident, as maintaining a moderate oil temperature is essential for
achieving the ideal balance of texture and flavour, resulting in the satisfying and

enjoyable nature of Patacones.

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5.0 CONCLUSION

In Colombia, Patacones, also known as tostones, hold great cultural significance and are
loved by many as a versatile culinary treat. The art of crafting Patacones involves
selecting the finest green plantains, expertly peeling and double frying them to achieve
the perfect texture and serving them piping hot with an array of delectable toppings or
delectable dipping sauces. The study focuses on exploring methods to extend the shelf
life of Patacones, analysing their quality characteristics, and ensuring food safety through
preservation techniques.

To make Patacones, you'll need green plantains, vegetable oil, and salt if you'd
like. The process involves carefully selecting unripe plantains, peeling them, frying them,
and flattening the slices to create a delightful contrast between the crispy outside and
the tender inside. Furthermore, a delectable salsa dipping sauce can be created using
fresh ingredients such as ripe red tomatoes, white onion, coriander leaf, lime juice, salt,
and pepper.

There are several factors that can impact the quality characteristics of Patacones.
The texture is well-known for its pleasing juxtaposition of a crunchy outer layer and a
soft inner layer, influenced by various factors like the ripeness of the plantains, the oil
temperature, and the thickness of the slices. The change in colour that happens while
frying can be affected by different factors like the oil's temperature, the frying time, and
the type of oil employed. These factors are crucial in attaining the desired golden-brown
hue. The flavour profile is enhanced by the inherent sweetness of plantains and other
delicious components like salt, sugar, and various seasonings. The shape and size,
typically circular or oval, are achieved through slicing, flattening, and frying, resulting in
a consistent texture. It is crucial to closely monitor oil absorption to prevent it from being
excessive. The temperature of the oil is essential for this process.

In Colombia, Patacones have gained a beloved status due to their delightful

combination of tastes, consistencies, and cultural importance. The study aims to explore
different methods of preserving this cherished Colombian delicacy, assessing its quality
and ensuring its safety, all with the goal of enhancing the continued enjoyment of it.

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REFERENCES

Matt, J. A. (2021, November 5). Patacones (Fried Plantains) Recipe. Two Weeks in
Costa Rica. https://www.twoweeksincostarica.com/patacones-recipe/

F. (2020, August 21). Patacones (Crispy Green Plantain Chips) - Fabs Good Food. Fabs
Good Food. https://fabsgoodfood.com/recipe/patacones-crispy-green-plantain-
chips/

Dinho, E. (2022, November 11). Patacones (Fried Green Plantains). My Colombian

Recipes. https://www.mycolombianrecipes.com/fried-green-plantains-
patacones/

L. (2022, February 21). Easy Colombian Patacones or Green Plantains. Mother Would
Know. https://motherwouldknow.com/easy-colombian-patacones-or-green-
plantains/

https://pin.it/5HEDeh4, access by: 6/1/2024

https://www.puravidamoms.com/costa-rican-chimichurri-recipe/ acess by: 6/1/2024

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