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Effect of Osmotic Dehydration and Vacuum‐Frying Parameters to Produce High‐Quality Mango Chips
Author(s) -
Nunes Yolanda,
Moreira Rosana G.
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01257.x
Subject(s) - osmotic dehydration , mangifera , food science , flavor , dehydration , chemistry , maltodextrin , aroma , horticulture , chromatography , biology , spray drying , biochemistry , sucrose
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 °C). Pretreated slices were vacuum fried at 120, 130, and 138 °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 °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 °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.