Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology

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Abstract

Response surface methodology was used to investigate the effects of the level of maltodextrin (MD), frying temperature and time on the moisture, colour and texture properties of the vacuum-fried gold kiwifruit slices and to determine the optimised conditions for vacuum frying. The moisture content of vacuum-fried gold kiwifruit slices decreased with increasing frying temperature and frying time. The colour change of the product increased with increasing frying temperature. The browning index of the product increased with increasing frying temperature and frying time. The breaking force of the product gave higher values when processed at middle range of frying temperature and MD level. When processing vacuum-fried gold kiwifruit slices, there was a need to use frying temperatures of 72.0–76.3 °C, frying times of 35.0–65.0 min and an MD level of 40% to achieve products with acceptable moisture, colour and texture properties.

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