Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
anthocyanin
low fat chips
purple sweet potato
response surface methodology
vacuum fried chips
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Jul 2022
Jul 2022
Historique:
revised:
04
04
2022
received:
18
10
2021
accepted:
20
04
2022
pubmed:
1
6
2022
medline:
23
7
2022
entrez:
31
5
2022
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 35638337
doi: 10.1111/1750-3841.16185
doi:
Substances chimiques
Anthocyanins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2894-2907Informations de copyright
© 2022 Institute of Food Technologists®.
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