Effect of pretreatment prior to microwave vacuum drying on quality of durian chips
2011
Swittra Bai-ngew(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Nantawan Therdthai(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Pisit Dhamvithee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Fried durian chip is one of the popular durian products. However, fried durian chip may not be accepted by some consumers who concern about their health. Drying is one of alternative methods to produce oil-free snack products. This research aimed to develop dried durian chips by using microwave vacuum drying at 7.23 W/g and controlled pressure of 13.33 kPa. Effect of pretreatment prior to the drying (slicing-chilling at 4 deg C, slicing-freezing at -18 deg C and freezing-slicing) on quality of durian chips was determined. Scanning electron microscopy indicated that slicing-freezing and freezing-slicing prior to drying caused expansion of the durian tissue and thereby reduced the hardness of the dried durian chips. Moreover, microwave vacuum drying reduced the fat content of the durian chips by 90 percent, compared with deep fried durian chips. From sensory evaluation and consumer acceptance test, slicing-freezing prior to drying produced the durian chip with the highest overall liking scores (p LT= 0.05). In addition, providing good information about the product could significantly increase consumer acceptability (p LT= 0.05).
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