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Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips

Paper ID Volume ID Publish Year Pages File Format Full-Text
19000 43041 2015 11 PDF Available
Title
Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips
Abstract

•We optimized vacuum frying of sweetpotato slices.•Process parameters significantly affected oil content and desirable attributes.•Optimized conditions are vacuum pressure of 10.12 cmHg at 108 °C for 9 min.•Optimized vacuum fried samples have better quality attributes than atmospheric fried samples.

A three-level Box–Behnken design was employed to study the effects and optimize the process parameters for vacuum frying of yellow fleshed sweetpotato (YFSP) slices for the production of healthy and nutritious fried snacks. The critical factors selected for the investigation were frying temperature (108–136 °C), vacuum pressure (4.91–19.91 cmHg) and frying time (3–9 min). The experimental results were fitted with a second-order polynomial equation by a multiple regression analysis and more than 80% of the variation could be predicted by the models. The optimal conditions for vacuum frying of YFSP slices determined using the numerical analysis were vacuum pressure of 10.12 cmHg at 108 °C for 9 min with desirability concept of 0.609. When optimized, vacuum fried samples were compared with atmospheric fried samples; the former absorbed about 60.42% less oil, and retained higher carotenoid (6.01 mg/g), with lower breaking force (15.9 N). Panellists preferred and accepted the optimized vacuum fried samples in all the sensory attributes investigated. The results suggested that vacuum frying of yellow fleshed sweetpotato chips is a better alternative to produce fried chips of acceptable and nutritional qualities.

Keywords
Vacuum frying; Sweetpotato chips; Optimization; Quality attributes; Carotenoid content; Oil content
First Page Preview
Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 95, July 2015, Pages 27–37
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering