Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.
Nunes
Yolanda
Y
Dept of Biological and Agricultural Engineering, College Station, TX 77843-2117, USA.
Moreira
Rosana G
RG
D002338:Carotenoids / Q000032:analysis; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D003890:Desiccation / Q000379:methods*; D057140:Fast Foods / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D031022:Mangifera / Q000737:chemistry*; D009994:Osmolar Concentration; D010858:Pigmentation; D011134:Polysaccharides / Q000737:chemistry; D011786:Quality Control; D012677:Sensation; D014618:Vacuum
D005503:Food Additives; D011134:Polysaccharides; D002338:Carotenoids; C008315:maltodextrin