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Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips
Author(s) -
Piyalungka Pattaraporn,
Sadiq Muhammad Bilal,
Assavarachan Rittichai,
Nguyen Loc Thai
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14209
Subject(s) - lightness , food science , maltodextrin , chemistry , osmotic dehydration , absorption of water , water content , pumpkin seed , horticulture , water activity , materials science , chromatography , composite material , physics , engineering , biology , sucrose , geotechnical engineering , optics , spray drying
Summary The effects of osmotic ( OP ), ultrasound‐assisted osmotic pretreatment ( UAOP ) and frying conditions on quality and storage stability of vacuum fried pumpkin chips were investigated. The pumpkin samples were pretreated in maltodextrin solution and subsequently fried at different temperatures (90–110 °C) and time periods (10–30 min). The results demonstrated that the moisture content, water activity, lightness, yellowness and carotenoid content of the fried chips decreased, while oil content, hardness and a * (dark brown colour) value increased with increasing frying temperature and time. UAOP reduced about 16.0% of oil absorption and enhanced approximately 70% of carotenoid retention in the fried chips. UAOP samples were also more stable during storage than the untreated ones, indicated by lower degradation kinetics constants of key quality parameters. The proposed pretreatment could be an effective method for food industries to develop vacuum fried pumpkin chips with improved quality and stability.