Item

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

Diamante, L
Savage, G
Vanhanen, L
Ihns, R
Date
2012-02
Type
Journal Article
Fields of Research
ANZSRC::3006 Food sciences , ANZSRC::3210 Nutrition and dietetics , ANZSRC::4004 Chemical engineering
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.
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Copyright © 2011 The Authors. International Journal of Food Science and Technology Copyright © 2011 Institute of Food Science and Technology
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