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Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips
- Perez-Tinoco, Maria Rosalba, Perez, Ana, Salgado-Cervantes, Marco, Reynes, Max, Vaillant, Fabrice
- Journal of the science of food and agriculture 2008 v.88 no.6 pp. 945-953
- water content, pineapples, frying, deep fat frying, fried foods, cooking quality, fruit composition, water activity, color, phenolic compounds, vitamin content, ascorbic acid, dehydroascorbic acid
- BACKGROUND: Slices of MD-2 pineapple hybrid were vacuum fried at 24 kPa according to a central composite experimental design that simultaneously varied frying time (6.3-7.7 min) and temperature (106.3-117.7 °C). Major physicochemical and nutritional quality factors were measured and modelled using a second-order polynomial equation.RESULTS: Moisture content, water activity aw, colour parameters L*, C* and H* and total vitamin C content decreased while total phenolic content and dehydroascorbic acid content increased with increasing frying time and temperature. Oil content, hardness and hydrophilic antioxidant capacity reached minimum values near the centre of the experimental field. By superimposing contour curves, it was determined that processing conditions of 6.9 min frying time and 112 °C frying temperature produced pineapple chips with a golden colour (L*>= 60, C*>= 50, H*>= 80), an aw of less than 0.29, a moisture content of about 4% and a hardness of less than 1.9 N, giving rise to a crispy texture. Oil content was about 20% (d.b) and residual total vitamin C content (~90 mg per 100 g wet basis (w.b.)) was high. Phenolic compound content was about 150 mg gallic acid equivalents per 100 g w.b. and antioxidant capacity was around 22 μmol Trolox equivalents g⁻¹ w.b.CONCLUSION: Vacuum frying is a dehydration process that produces healthy fruit snacks which partially preserve the fruit's original colour and nutritional compounds and have a high hydrophilic antioxidant capacity.