Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta-carotene contents of vacuum-fried apricot slices

Abstract

Response surface methodology was used to investigate the effects of frying temperature, time and maltodextrin (MD) levels on the moisture, oil and beta-carotene contents of the vacuum-fried apricot slices. Based on the results, the moisture content of vacuum-fried apricot slices decreases with increasing frying temperature and frying time. Generally, the oil content of vacuum-fried apricot slices decreases with decreasing frying temperature and frying time. The beta-carotene content of vacuum-fried apricot slices increases with increasing frying temperature. But the trend of increase in the beta-carotene content of the product with frying temperature was higher at lower MD level. When processing vacuum-fried apricot slices, a frying temperature of 100°C, frying time of 72.5min and an MD level of 70% must be used to achieve a product of acceptable moisture, oil and beta-carotene contents. © 2011 Institute of Food Science and Technology.