Development of ready-to-fry frozen vegetable snack and its quality evaluation

Maity, Tanushree; Shah, Alok; Raju, P. S.; Bawa, A. S.

doi:10.1007/s13197-011-0257-8

Cited by 9 publications

(7 citation statements)

References 20 publications

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“…Among the convenient ready to eat products are the fruit and vegetable-based snacks. Most of the fruit and vegetable-based snacks available in the market are processed by frying in cooking oil (Maity et al 2012). Desired crispness in apple slices was reached by vacuum frying in vegetable oil at high temperatures, but the process was accompanied with high oil uptake and extensive non-enzymatic browning (Shyu et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105°C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.

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Section: Introductionmentioning

confidence: 99%

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

2013

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“…To satisfy the demand, a number of frozen food items are increasingly being introduced to the market [1,2]. Reduced time for food preparation and consumption, decreased family size, increased disposable income levels, broader travel abroad and market adjustment to new cuisines are key factors for the ever accelerated use and increasing ranges of frozen foods [1]. Snack foods provide consumers with a convenient and healthy meal option [3].…”

Section: Introductionmentioning

confidence: 99%

“…However, freezer burn, product dehydration, rancidity, drip degradation, and product bleaching are some of the risks of frozen storage [8], which may have an overall influence on the consistency of frozen foods [7]. Moreover, frozen foods must be thawed and reheated before being eaten [1]. Once thawed, the residing bacteria can reactivate, spreading to levels that can trigger foodborne illness under the right circumstances [7].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Chakrabarty¹,

Islam²,

Munshi³

2021

SJB

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Microorganisms that are capable of spoiling the product during chill storage as well as several foodborne pathogens can be present in frozen snacks. The present study attempted to investigate the presence of microbial contaminants along with their antibiotic resistance pattern in frozen snacks. In this regard, a total of 15 ready-to-fry frozen chicken-based snack items including three each of chicken pops, chicken samosa, chicken lemongrass lollypop, chicken nuggets and chicken meatball were collected from super shops of Dhaka, Bangladesh. Microbiological analysis revealed that all the samples were highly contaminated with total viable bacteria and fungi in an average of 6 and 4 log cfu/g, respectively which exceeded the standard microbial limit. Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were encountered in all samples. E. coli, Vibrio spp. and Salmonella spp. were also found in a majority of the samples. Besides, all the isolates were found to be multidrug-resistant. The isolates showed almost 100% resistance against Cefuroxime and Cefixime. A higher proportion of resistance was also reported against Vancomycin and Azithromycin. Whereas, Gentamycin, Ceftriaxone, Colistin and Levofloxacin sensitivity were found in all the isolates. Such chicken-based frozen snack items contaminated with multi-drug resistant microorganisms could be potential vehicles for transmitting food-borne diseases.

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“…Deep-fat fried vegetables and fruit chips (containing 35-45% oil content) are covering a wide range in the food market across the World due to their convenience and availability (Maity et al 2012;Pedreschi and Moyano 2005). However, consumers today are always seeking healthy snacks with low fat and attractive color, texture and taste because the excessive consumption of such high-oil fried products can cause obesity and other diseases such as cardiovascular disease (Akinpelu et al 2014;Pedreschi and Moyano 2005).…”

Section: Introductionmentioning

confidence: 99%

Sweet Potato Chips Development and Optimization of Chips Processing Variables

et al. 2019

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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.

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Development of ready-to-fry frozen vegetable snack and its quality evaluation

Cited by 9 publications

References 20 publications

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying

Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

Sweet Potato Chips Development and Optimization of Chips Processing Variables

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