Ayustaningwarno Fitriyono, van Ginkel Elise, Vitorino Joana, Dekker Matthijs, Fogliano Vincenzo, Verkerk Ruud
Food Quality and Design, Wageningen University & Research, Wageningen, Netherlands.
Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
Front Nutr. 2020 Jul 17;7:95. doi: 10.3389/fnut.2020.00095. eCollection 2020.
For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120°C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100°C for 20 min is preferred for producing high-quality healthier fruit snacks.
为了生产更健康的水果零食，真空油炸是常压油炸的一种有前景的替代方法，它可以降低油含量，同时保持较高的营养品质。本文评估了成熟阶段、油炸温度和时间对真空油炸芒果品质的影响。未成熟芒果比成熟芒果脱水更快，在110℃和120℃油炸后硬度更高。油炸成熟芒果的脂肪含量更高。两个成熟阶段的总抗坏血酸和β-胡萝卜素没有差异，但油炸后未成熟芒果中的总抗坏血酸含量仍然更高。应用一种新颖的图像分析方法来量化油炸芒果的颜色分布。未成熟芒果的颜色变化对温度和时间更敏感。综合考虑所有品质参数，在100℃下油炸20分钟的最佳条件下对未成熟芒果进行真空油炸，更适合生产高品质的健康水果零食。
