Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India.
Food Technology, ICAR-National Research Centre on Pomegranate, Solapur, Maharashtra, India.
J Food Sci. 2022 Jul;87(7):2894-2907. doi: 10.1111/1750-3841.16185. Epub 2022 May 31.
Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.
真空油炸技术已被证明是生产具有更高健康促进/保护功效的营养保健品且脂肪含量较低的休闲食品的最佳方法之一。在这项工作中，使用基于响应面法的 Box-Behnken 设计对紫薯进行了真空油炸工艺的应用和优化，以生产低脂肪和富含花色苷的紫薯真空油炸薯片。研究表明，油炸温度、真空压力和油炸时间对薯片的水分和油含量、花色苷含量、颜色和质地等外观印象有显著影响。通过数值优化器选择了优化的油炸参数，结果为在 14.79 kPa 的减压下以 105°C 油炸 7.08 分钟。与常压油炸薯片相比，真空油炸薯片花色苷含量保留率为 86%，油含量下降 35.6%，断裂力为 0.69 N。总的来说，该研究证实，当使用优化的加工变量进行真空油炸时，紫薯可以作为生产具有高功能价值的休闲食品的一种可行选择，以满足当前消费者的需求。 实际应用：当使用优化的加工参数进行真空油炸时，紫薯具有生产低脂肪、高功能性特征的健康休闲薯片的潜力。
