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Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta‐carotene contents of vacuum‐fried apricot slices
- Diamante, Lemuel M., Savage, Geoffrey P., Vanhanen, Leo, Ihns, Reiner
- International journal of food science & technology 2012 v.47 no.2 pp. 325-331
- apricots, frying, lipid content, response surface methodology, temperature, water content
- 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 72.5 min and an MD level of 70% must be used to achieve a product of acceptable moisture, oil and beta‐carotene contents.