Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil
2020
Juvvi, Praneeth | Selvi, Moorthy Karthika | Debnath, Sukumar
Standardization of various parameters during vacuum frying of pear slices and the effect of vacuum frying on blended oil (Palmolein and Sesame oils, 60:40) were studied. Oil samples were evaluated after an alternative vacuum frying of 20 consecutive cycles. Results showed that optimum vacuum frying conditions were temperature 110°C, vacuum 74–98 mbar, and time 4.0–4.2 min that produced pear chips with moisture content ≤2.04%, oil uptake ≤21.73%, breaking force ≤6.79N, color L* ≤64.31, a* ≤4.81, b* ≤29.76, and whiteness index ≤54.29, whereas conventionally fried chips contain moisture content 1.03% wt/wt, oil uptake 44.83%, breaking force 11.23N, color L* 21.84, a* 6.83, b* 11.67, and whiteness index 20.68. The peroxide value, free fatty acids, atherogenicity, and thrombogenicity index of oil obtained after vacuum frying (≤5.28, ≤2.84, ≤0.57, and ≤ 1.08, respectively) were found to be lower than conventional frying (10.83, 3.70, 0.59, and 1.11, respectively) indicating better quality of blended oil. PRACTICAL APPLICATIONS: Vacuum frying employed in the present study resulted in reduced fat pear chips with retention of quality of frying medium as compared to conventional frying. This novel approach could be a feasible, economical process for food processing industries for the production of low‐fat pear chips that prolong the shelf‐life of frying medium.
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