Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

Akinpelu, Olayinka Righteous; Idowu, Mopelola Abidemi; Sobukola, O. P.; Henshaw, Folake O.; Sanni, Silifat A.; Bodunde, Goke; Agbonlahor, M. U.; Muñoz, Loreto A.

doi:10.1007/s10068-014-0153-x

Cited by 27 publications

(33 citation statements)

References 22 publications

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“…The situation found in apple is different as found in plantain and mango: as in plantain [2] and mango [17], vacuum frying resulted in a higher oil content compared to atmospheric frying. This difference could be attributed by matrix differences of apple with plantain and mango.…”

Section: Oil and Nutrient Contentmentioning

confidence: 85%

“…At reduced pressure, the boiling point of oil and water is lower compared to atmospheric pressure [31]. Due to a lower frying temperature, vacuum frying better preserves the nutritional value, aroma, and color of the fried product compared to atmospheric frying [2]. Some anecdotic findings from existing studies highlighted several advantages vacuum frying might have over atmospheric frying:…”

Section: Introductionmentioning

confidence: 99%

“…Time, temperature, and vacuum pressure influenced color, texture, nutrients, and oil content of fried fruits [2,14,73].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Vacuum Frying on Quality Attributes of Fruits

et al. 2018

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Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

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Section: Oil and Nutrient Contentmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

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Effect of Vacuum Frying on Quality Attributes of Fruits

et al. 2018

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“…Por su parte Omidiran et al, (2016) en la optimización de los atributos de calidad de los aperitivos fritos con harina de trigo y harina de yuca, encontraron que la deseabilidad máxima fue de 0,77 con una temperatura de fritura de 140 °C, y tiempo de 4 minutos; y los análisis sensoriales mostraron que la muestra optimizada fue aceptaba en términos de la textura, aroma, sabor y la apariencia. Igualmente, Akinpelu et al, (2014) basados en el concepto de la máxima deseabilidad encontraron condiciones óptimas de fritura al vacío a 133 °C, presión de 9,91 cm de Hg y tiempo de 6 minutos. Mientras que Shyu y Hwang (2001) en chips de manzanas reportaron rangos óptimos de temperatura entre 100-110 °C, con tiempos de 20 a 25 minutos.…”

Section: Optimización De Las Características De Calidad De Las Arepasunclassified

Efectos de la Fritura al Vacío en los Atributos de Calidad de Arepa con Huevo

2017

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ResumenLa fritura al vacío permite mejorar la calidad de los alimentos debido a las menores temperaturas y baja exposición del aceite al oxígeno. El objetivo de este estudio fue analizar el efecto del freído al vacío sobre la calidad de arepas con huevo. Se realizaron tres formulaciones con incorporación de pasta de ajonjolí. El freído fue a 120 °C, 130 °C y 140 °C, 30 kPa y 5 min. Se utilizó un diseño experimental factorial 3 2 . Los contenidos de humedad y luminosidad disminuyeron con el aumento de la temperatura. El aceite aumentó con la adición de pasta. La deseabilidad máxima fue 0.74 a 133.5 °C y 63.4 % de pasta. Las respuestas fueron: humedad (30.78 %), aceite (26.65 %), ∆E (22.74), luminosidad (52.41), color (4.24), olor (4.33), sabor (4.64) y dureza (4.45). La fritura al vacío es una tecnología alternativa para obtener arepas con huevo de buena calidad y aceptabilidad. Palabras clave: arepa con huevo, atributos sensoriales, optimización, pasta de ajonjolí Effects of Vacuum Frying on the Attributes of Quality of Arepa with Egg AbstractVacuum frying improves food quality due to the lower temperature and low oxygen exposure of the frying oil. The aim of this study was to analyze the effect of vacuum frying on the quality of arepas containing egg. Three formulations were made with addition of sesame paste. Frying was at 120 °C, 130 °C and 140 °C, 30 kPa and 5 min. A factorial experimental design 3 2 was used. Moisture content and brightness decreased with increase in temperature. Oil content increased with the addition of pasta. The maximum desirability was 0.74 at 133.5 °C and 63.4 % paste. The values of the responses were: moisture (30.78 %), oil (26.65 %), ∆E (22,74), light (52,41), color (4,24), smell (4,33), flavor (4.64) and hardness (4,45). Vacuum frying is an alternative technology for obtaining arepas with egg with good quality and acceptability.

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“…Besides these, several undesirable chemical changes such as hydrolysis, oxidation, thermal polymerization etc. occur in oils during frying (Blumenthal 1991;Houhoula et al 2003;Debnath et al 2011;Akinpelu et al 2014). On the contrary, vacuum frying is an excellent alternative method to conventional frying (Dueik and Bouchon 2011).…”

Section: Introductionmentioning

confidence: 99%

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

2016

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In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86-153°C), absolute pressure (1.3-9.7 kPa) and frying time (2.6-9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results predicted that optimum frying conditions namely temperature ranging from 101 to 110°C, pressure ranging from 2.9 to 4.4 kPa and time 6.0 min required for preparing beetroot chips with oil content (Y 1 ) B 15.7, breaking force (Y 2 ) B 11.53, L* value (Y 3 ) C 27.94, a* value (Y 4 ) B 17.87, b* value (Y 5 ) C 6.46, betalain content (Y 6 ) C 13.05 (mg/l) and overall acceptability (Y 7 ) C 7.5. Further results showed that traditionally fried beetroot chips contain 2.6 mg/l betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38 b*, overall acceptability 6.0 and 38.41 % oil content.

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Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

Cited by 27 publications

References 22 publications

Effect of Vacuum Frying on Quality Attributes of Fruits

Effect of Vacuum Frying on Quality Attributes of Fruits

Efectos de la Fritura al Vacío en los Atributos de Calidad de Arepa con Huevo

Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

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