Vacuum frying of high-quality fruit and vegetable-based snacks

Silva, Paulo F. Da; Moreira, Rosana G.

doi:10.1016/j.lwt.2008.01.016

Cited by 193 publications

(178 citation statements)

References 8 publications

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“…Oil content in vacuum-fried chips was similar to that reported by for potato chips, by Da Silva and Moreira (2008) for potato and mango chips, and by for pre-treated potato chips. Higher oil content in vacuum fried chips can be explained by capillary absorption favored when the vacuum was broken to restore the system to atmospheric pressure while the product cooled in the receiver flask.…”

Section: Resultssupporting

confidence: 87%

“…The production of fried fruit chips has been studied using vacuum-based processes with lower temperatures than those used in conventional frying (Fan, Zhang, Xiao, Sun, & Tao, 2005;Pérez-Tinoco, Pérez, Salgado-Cervantes, Reynes, & Vaillant, 2008;Da Silva & Moreira, 2008;Nunes & Moreira, 2009;Dueik, Robert, & Bouchon, 2010;Dueik & Bouchon, 2011;Diamante, Savage, & Vanhanen, 2012a., Xu & Kerr, 2012. Some researchers have investigated the effects of vacuum frying on the quality of fruit and vegetable snacks, such as potato chips (Garayo & Moreira, 2002;Granda, Moreira, & Tichy, 2004;Mir-Bel, Oria, & Salvador, 2009;Pandey & Moreira, 2012;Troncoso, Pedreschi, & Zúñiga, 2009;Yagua & Moreira, 2011), carrots (Dueik et al, 2010;Shyu, Hau, & Hwang, 2005), apple slices (Mariscal & Bouchon, 2008;Shyu & Hwang, 2001), sweet potatoes, green beans, blue potatoes (Da Silva & Moreira, 2008), mango chips (Da Silva & Moreira, 2008;Nunes & Moreira, 2009), kiwifruits (Diamante, Durand, Savage, & Vanhanen, 2010;Diamante, Presswood, Savage, & Vanhanen, 2011;Diamante et al, 2012a), apricot slices (Diamante, Savage, Vanhanen, & Ihns, 2012b), banana chips (Sothornvit, 2011;Yamsaengsung, Ariyapuchai, & Prasertsit, 2011); purple yams (Fang, Wu, Yü Ye, Liu, & Chen, 2011) and pineapple chips (Pérez-Tinoco et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers have investigated the effects of vacuum frying on the quality of fruit and vegetable snacks, such as potato chips (Garayo & Moreira, 2002;Granda, Moreira, & Tichy, 2004;Mir-Bel, Oria, & Salvador, 2009;Pandey & Moreira, 2012;Troncoso, Pedreschi, & Zúñiga, 2009;Yagua & Moreira, 2011), carrots (Dueik et al, 2010;Shyu, Hau, & Hwang, 2005), apple slices (Mariscal & Bouchon, 2008;Shyu & Hwang, 2001), sweet potatoes, green beans, blue potatoes (Da Silva & Moreira, 2008), mango chips (Da Silva & Moreira, 2008;Nunes & Moreira, 2009), kiwifruits (Diamante, Durand, Savage, & Vanhanen, 2010;Diamante, Presswood, Savage, & Vanhanen, 2011;Diamante et al, 2012a), apricot slices (Diamante, Savage, Vanhanen, & Ihns, 2012b), banana chips (Sothornvit, 2011;Yamsaengsung, Ariyapuchai, & Prasertsit, 2011); purple yams (Fang, Wu, Yü Ye, Liu, & Chen, 2011) and pineapple chips (Pérez-Tinoco et al, 2008). These novel snacks had significantly higher sensory and nutritional qualities compared with those of the atmospheric deep-fried products.…”

Section: Introductionmentioning

confidence: 99%

“…These novel snacks had significantly higher sensory and nutritional qualities compared with those of the atmospheric deep-fried products. Different studies have found that, compared with atmospheric frying, vacuum frying reduced the final fat content of carrot, potato and apple snacks (Dueik & Bouchon, 2011;, as well as that of sweet potato chips and green beans (Da Silva & Moreira, 2008), and diminished the extent of acrylamide formation in potato chips by 94% (Granda et al, 2004). Moreover, the combination of an edible coating and an increased centrifugation speed after banana chips vacuum frying, maintained the good quality and low fat content of the final product (Sothornvit, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Wexler

Pérez

Cubero-Castillo

et al. 2016

CyTA - Journal of Food

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(2016) Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice, CyTA -Journal of Food, 14:4, 578-586, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at atmospheric pressure and between 110°C and 127°C under vacuum conditions. A response surface methodology (RSM) was used to define which responses (water activity, moisture and oil content, L*, C*, H*, hardness and degree of liking (DOL)) were significantly related to frying parameters (time and temperature). Then a principal component analysis (PCA) was applied to choose which ones related to DOL. PCA demonstrated that hardness and hue were the main drivers of liking for atmospheric frying, while for vacuum frying they were color and oil content. A second RSM was calculated to choose optimal processing conditions. Optimum conditions were 6 min at 117°C in vacuum frying and 6 min at 130°C and 3 min at 150°C in atmospheric pressure.Utilización de la metodología de superficie de respuesta para comparar la fritura por inmersión a presión atmosférica y al vacío de hojuelas de papaya impregnadas con jugo de mora RESUMENSe obtuvo una hojuela de papaya verde, como matriz, aplicando una fritura por inmersión al vacío y otra a presión atmosférica. La papaya verde rebanada se impregnó osmóticamente con jugo de mora y se frió entre 126-154°C a presión atmosférica y entre 110-127°C a condiciones de vacío (24 kPa). Una metodología de superficie de respuesta se usó para definir cuál de las variables respuesta del producto (actividad de agua (Aw), contenido de humedad, contenido de aceite, color L*, C*, H*, dureza and agrado) se relacionaban significativamente con las variables estudiadas de fritura (tiempo y temperatura). Posteriormente un análisis de componentes principales se aplicó a los parámetros significativos para escoger los que se relacionaban con el agrado. La dureza y la tonalidad se relacionaron con agrado de la hojuela frita a presión atmosférica y el color y contenido de aceite para la fritura al vacío. Tomando en cuenta agrado, color, dureza y contenidos de humedad y grasa, una segunda superficie de respuesta se aplicó para escoger las condiciones óptimas de cada proceso, que fueron freír por 6 min a 117°C al vacío y freír por 6 min a 130°C y freír 3 min a 150°C en fritura atmosférica.ARTICLE HISTORY

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Wexler

Pérez

Cubero-Castillo

et al. 2016

CyTA - Journal of Food

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“…The hardness of the cocoyam noodle was determined using a texture analyzer (TA‐XT2i, stable micro system, Haslemere, UK) following the procedure of Da Silva and Moreira (2008), which consists of a three‐point bending test. Samples were placed on a metal support at a distance of 90 mm apart, and the force required to break the extrudates was determined by using a steel blade of 3 mm to snap the samples at a speed of 10 mm/s.…”

Section: Methodsmentioning

confidence: 99%

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Sobowale

Animashaun

Mulaba‐Bafubiandi

et al. 2018

Food Science & Nutrition

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The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo‐physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo‐physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (B f, 1–1.08), and accuracy factor (A f, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.

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Thermal processing

Brunton¹

2013

Handbook of Plant Food Phytochemicals

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Vacuum frying of high-quality fruit and vegetable-based snacks

Cited by 193 publications

References 8 publications

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles

Thermal processing

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