Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum-fried pumpkin chips |
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| Authors: | Pattaraporn Piyalungka Muhammad Bilal Sadiq Rittichai Assavarachan Loc Thai Nguyen |
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| Affiliation: | 1. Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, 58 Moo 9, Km. 42, Paholyothin Highway, Klong Luang, Pathumthani, 12120 Thailand;2. Department of Biological Sciences, Forman Christian College (A Chartered University), Lahore, 54600 Pakistan;3. Faculty of Engineering and Agro-Industry, Maejo University, Sansai, Chiang Mai, 50290 Thailand |
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| Abstract: | 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. |
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| Keywords: | Oil content osmotic dehydration pumpkin ultrasound-assisted vacuum frying |
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