Effect of Osmotic Dehydration and Vacuum-Frying Parameters to Produce High-Quality Mango Chips |
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Authors: | Yolanda Nunes and Rosana G Moreira |
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Affiliation: | Authors are with Dept. of Biological and Agricultural Engineering, College Station, TX 77843-2117, U.S.A. Direct inquiries to author Rosana Moreira (E-mail: ). |
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Abstract: | ABSTRACT: 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. |
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Keywords: | deep-fat frying de-oiling osmotic dehydration quality |
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