scholarly journals Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Tanushree Maity ◽  
A. S. Bawa ◽  
P. S. Raju
Keyword(s):  
Oil Content ◽  
Total Phenolics ◽  
Total Flavonoids ◽  
Breaking Force ◽  
Frying Temperature ◽  
Frying Time ◽  
Total Carotenoids ◽  
Vacuum Frying ◽  
Higher Temperature

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunterL*value decreased significantly (P<0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

scholarly journals Mass Transfer and Colour Analysis during Vacuum Frying of Colombian Coastal Carimañola

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Angie D. Caro C ◽  
Sandrith P. Sampayo R ◽  
Diofanor Acevedo C ◽  
Piedad Montero C ◽  
Raúl J. Martelo
Keyword(s):  
Mass Transfer ◽  
Moisture Content ◽  
Oil Content ◽  
Moisture Transfer ◽  
Colour Change ◽  
Diffusivity Coefficient ◽  
Oil Uptake ◽  
Transfer Coefficients ◽  
Frying Time ◽  
Vacuum Frying

This study is aimed at analysing the effect of vacuum frying on the kinetic parameters of mass transfer, the CIE L∗a∗b∗ colour parameters of the Carimañola. For the kinetic analysis, the moisture and oil content were measured by means of an experimental design consisting of two factors: frying time with seven levels (60, 120, 180, 240, 300, 420, and 540 s) and frying temperature with three levels (120, 130, and 140°C). The diffusivity coefficient, the moisture transfer rate, and the oil adsorption rate, with their respective activation energies, were calculated. For the colour analysis, the reflectance technique was used to determine the colour coordinates of the CIE L∗a∗b∗ space, and the general colour change was calculated (ΔE). Concerning the kinetics, the increase in temperature and frying time reduced the moisture content, while the oil content decreased with the increase in temperature and increases with frying time. The diffusivity ranged from 1,238×10−6 m2/s at 120°C to 2,84×10−6 m2/s at 140°C. The mass transfer coefficients for moisture ranged from 2×10−4 m/s at 120°C to 4×10−4 m/s at 140°C. The values of the oil uptake rate were from 0.0022 s-1 at 120°C to 0.0018 s-1 at 140°C. Finally, the luminosity parameter shows a decrease with the increase in temperature, although the first 240 s shows a rise and then begins to decrease. Vacuum frying allowed Carimañolas to be obtained with a lower oil and moisture content, with an appropriate colouring, eye-catching and visually attractive to consumers.

scholarly journals Quality changes of Pleurotus eryngii during vacuum frying

2021 ◽  
Vol 23 (95) ◽  
pp. 91-97
Author(s):  
Lin Fang ◽  
Ai-qing Ren ◽  
N. Bolgova ◽  
M. Samilyk ◽  
V. Sokolenko
Keyword(s):  
Oil Content ◽  
Bound Water ◽  
Free Water ◽  
Pleurotus Eryngii ◽  
Degree Of Freedom ◽  
Frying Time ◽  
Total Peak Area ◽  
Frying Process ◽  
Low Field ◽  
Vacuum Frying

Quick and accurate determination of oil content is extremely important to control the oil content of vacuum fried fruit and vegetable chips. This article uses fresh Pleurotus eryngii as raw materials to explore the influence of different vacuum frying times (0–14 min) on the moisture distribution, oil changes and quality of Pleurotus eryngii strips. The results show that as the frying time increases, the lateral relaxation time required for the taro strips to drop from the highest point of the signal amplitude to smooth becomes shorter and shorter, and the decay rate becomes faster and faster, that is, when the frying time is 14 minutes, The attenuation curvature and velocity are the largest. The oil content and brittleness of Pleurotus eryngii strips are significantly increased (P < 0.05); the water content is significantly reduced (P < 0.05); the hardness first decreases and then increases (P < 0.05); the brightness L* value does not change much, and the color is not Significant change (P > 0.05). At the same time, low-field NMR shows that the high-degree-of-freedom water in the pleurotus eryngii strips migrates to the low-degree-of-freedom water during the vacuum frying process. Among them, the free water in the pleurotus eryngii strips has a large degree of freedom. It has been removed, resulting in poor mobility and increased inability to flow. Part of the free water migrates to the semi-bound water, and most of the semi-bound water migrates outward as free water and then is removed. From this, all peaks are gradually removed. Moving to the left, the total peak area decreases. During the frying process, the T2 relaxation time of Pleurotus eryngii strips all shifted to the left, the total peak area is continuously reduced, the water content is getting less and less, the fat content is getting higher and higher, and the fat content distributed in the edge shell is always higher than Other locations. Low-field nuclear magnetic resonance technology can provide a fast, accurate, and non-destructive method for detecting moisture and grease for the vacuum-fried fruit and vegetable chips. As the frying time increases, the inner contour of the MRI image of Pleurotus eryngii strips gradually becomes blurred, the brightness gradually decreases, the volume shrinks, the less water, and the image interior is close to the background color (blue), indicating that the sample has reached the end of drying; and The grease content is distributed in the edge shell layer higher than other positions. Therefore, the water is continuously removed, the oil signal becomes stronger and stronger, and the oil content of the sample becomes higher and higher.

scholarly journals The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2544
Author(s):  
Jinghao Chen ◽  
Yi Lei ◽  
Jiaxin Zuo ◽  
Zebin Guo ◽  
Song Miao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Raphanus Sativus ◽  
Oil Content ◽  
Process Condition ◽  
Color Difference ◽  
Deep Frying ◽  
Frying Temperature ◽  
Frying Time ◽  
Frying Process

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product’s oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.

scholarly journals Suitable extraction conditions for determination of total anti-oxidant capacity and phenolic compounds in Ruspolia differens Serville

2020 ◽  
pp. 1-10
Author(s):  
G. Ssepuuya ◽  
J. Kagulire ◽  
J. Katongole ◽  
D. Kabbo ◽  
J. Claes ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Total Flavonoids ◽  
Active Components ◽  
Active Compounds ◽  
Solvent Type ◽  
Anti Oxidant ◽  
Removal Of Fat ◽  
Acetone Extracts

Recent research on edible insects’ composition has placed more emphasis on the quantity and quality of macro- and micro- nutrients and less emphasis on their bio-active components. This study aimed at assessing the effect of four factors, namely: defatting, solvent type (ethanol, methanol and acetone), solvent concentration (50, 75 and 100%) and extraction time (15, 30, 45 and 60 minutes) on the extraction efficiency, the total anti-oxidant activity and the amount of total phenolics and total flavonoids of Ruspolia differens. It was not known if the removal of fat (defatting) would influence the total anti-oxidant activity, and the distribution of anti-oxidant compounds in the R. differens matrix. Non-defatting use of acetone and sonication for 60 minutes are associated with high anti-oxidant activity and high amounts of bio-active compounds extracted. Aqueous acetone (50%) extracts had the highest average anti-oxidant activity (87.00±2.59% RSA) while 100% acetone extracts had the highest average total phenolics (11.14±0.18 GAE/g) and average total flavonoids (3.02±0.21 QE/g) content, indicating the presence of other, possibly highly polar, bio-active compounds in R. differens.

scholarly journals Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Huda Abdalrahman AL Jumayi ◽  
Amira M. G. Darwish
Keyword(s):  
Moisture Content ◽  
Consumer Satisfaction ◽  
Sensory Quality ◽  
Amylose Content ◽  
Quality Parameters ◽  
Frying Temperature ◽  
Frying Time ◽  
Sensorial Quality ◽  
Legume Protein

Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.

scholarly journals Sweet Potato Chips Development and Optimization of Chips Processing Variables

2019 ◽  
Vol 4 (1) ◽  
pp. 118-128
Author(s):  
Pratiksha Timalsina ◽  
Reena Prajapati ◽  
Sabina Bhaktaraj ◽  
Razina Shrestha ◽  
Susmita Shrestha ◽  
...  
Keyword(s):  
Response Surface ◽  
Sweet Potato ◽  
Color Difference ◽  
Potato Chips ◽  
Frying Temperature ◽  
Frying Time ◽  
Drying Time ◽  
Linear Effect ◽  
Processing Variables

Abstract Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain quality sweet potato chips with low fat. RSM with CCRD was used to develop regression and response surface models to observe the effect of pre-drying time and frying variables and optimize the frying conditions for the desired physicochemical properties of chips as response variables. The regression and response surface modeling indicated that the pre-drying time, frying temperature and frying time had a linear effect on moisture content, water activity, oil content and total color difference and a quadratic effect on L value, hardness and crispness of the sweet potato chips. The numerical and graphical optimization indicated that the quality of the chips was improved in the range of pre-drying (25-30 min), frying temperature (155-160°C) and frying time (5-6 min). The findings of this research will be helpful for a commercial setting of processing variables for sweet potato chips development within the experimental range.

scholarly journals EVALUATION OF ANTIOXIDANT AND ANTIFUNGAL PROPERTIES OF PALU SHALLOT (Allium ascalonicum L VAR. Aggregatum)

2021 ◽  
Vol 9 (Spl-2-ICOPMES_2020) ◽  
pp. S215-S221
Author(s):  
Muhammad Sulaiman Zubair ◽  
◽  
Agustinus Widodo ◽  
Mira Fatmasari ◽  
Febriana De’e ◽  
...  
Keyword(s):  
High Performance ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Quercetin Concentration

Shallot is one of the typical plants at Palu, Central Sulawesi, Indonesia, famous by local people as fried Shallot. It is used as a cooking spice and traditional medicine for treating various diseases. This study was carried out to assess the phytochemical constituent including total phenolics, total flavonoids, and quercetin content of the Palu shallot (Allium ascalonicum L var. aggregatum), and to determine the antifungal and antioxidant properties of this plant ethanolic extract. Total phenolics/ flavonoids and quercetin concentration were determined by spectrophotometry UV-Vis and Reverse Phase - High-Performance Liquid Chromatography (RP-HPLC) methods. Antifungal activity and antioxidant capacity of the ethanolic extract was assayed by using diffusion agar and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Results of the study revealed that the total flavonoids content of the ethanolic extract was 0.3634 ± 0.018 mg QE/100 mg while total phenolics content was 0.4834 ± 0.003 mg GAE/100 mg. Meanwhile, the quercetin content was 65.46±0.0002 mg/kg. Further, ethanolic extract of Palu shallot also showed the radical scavenging activity with IC50 of 0.1398 mg/mL and growth inhibition on Candida albicans with inhibitory zone diameter range from 7.57 to 16.51 mm. This study confirms the high quality of Palu shallot as it has high total flavonoids, represented by the high quercetin concentration, and it is proposed to be a source for an antioxidant and antifungal medicinal herb.

scholarly journals PENGARUH SUHU PENGGORENGAN VAKUM DAN CARA PEMBUMBUAN TERHADAP KARAKTERISTIK KERIPIK WORTEL (Effect of vacuum frying temperature and various technique of flavoring on characteristics of carrot chips)

2017 ◽  
Vol 10 (2) ◽  
pp. 104
Author(s):  
Nurdi Setyawan ◽  
Widaningrum Widaningrum
Keyword(s):  
Vitamin A ◽  
Combined Treatment ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Randomized Design ◽  
Postharvest Handling ◽  
Completely Randomized Design ◽  
Carrot Chips ◽  
Consumer Lifestyles

<p>Sayuran merupakan bahan pangan yang mudah rusak. Penanganan pascapanen yang baik penting untuk menekan kerusakan, menjaga kualitas nutrisi dan keamanan sayuran. Perubahan gaya hidup konsumen yang menginginkan segala sesuatu yang serba cepat menuntut tersedianya bahan pangan siap santap (dalam bentuk snack) yang dapat langsung dikonsumsi. Teknologi pengolahan sayuran segar menjadi produk sayuran kering siap santap merupakan salah satu alternatifnya. Teknologi penggorengan dengan tekanan rendah memungkinkan mengolah komoditi sayuran menjadi hasil olahan berupa keripik (chip). Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu penggorengan vakum dan cara pembumbuan terhadap karakteristik keripik wortel siap santap. Perlakuan yang diterapkan adalah (1) pembumbuan (basah dan kering) dan (2) suhu penggorengan (60-70oC, 70-80oC, dan 80-90oC). Rancangan penelitian adalah rancangan acak lengkap dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C menghasilkan produk keripik wortel yang paling baik dengan kadar protein (7,37 %), kadar FFA (0,47 %), vitamin A (302,25 ppm), dan kadar serat (8,77%). Hasil analisis organoleptik, produk keripik wortel dengan perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C paling disukai oleh panelis.</p><p>Kata kunci :suhu, penggorengan vakum, bumbu, keripik wortel</p><p>English Version Abstract</p><p>Vegetables are perishable foodstuffs. Postharvest handling is essential to reduce damage, maintain safety and nutritional quality of vegetables. Changing in consumer lifestyles who want everything fast-paced demands the availability of food ready to eat (snacks) that can be eaten. Technology for processing fresh vegetable into dried vegetables products that ready to eat is one of the alternatives. Frying Technology with low pressure allows the processing of commodities into processed vegetables in the form of crisps (chips). The objective of the research was to determine the effect of vacuum frying temperature and technique of flavoring on the characteristics of carrots ready to eat. The treatments applied were (1) technique of flavoring (wet and dry) and (2) frying temperature (60-70°C, 70-80°C, and 80-90°C). The research used factorial completely randomized design with four replications. The results showed that combined treatment wet flavoring method and vacuum frying temperature (60-70)°C produced the best dried carrots with protein (7.37 %), FFA (0.47 %), vitamin A (302.248 ppm), and crude fiber (8.77 %). The results of organoleptic test showed that dried carrot products with wet flavoring method and vacuum frying temperature (60-70)°C most preferred by the panelists.</p><p>Keywords : Temperature, vacuum frying, flavoring, carrot chips</p>

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