Volume 44, Issue 6 e14488
ORIGINAL ARTICLE

Effect of vacuum frying on quality attributes of pear (Pyrus communis L) chips and blended oil

Praneeth Juvvi

Praneeth Juvvi

University of Mysore, Mysore, India

Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysore, India

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Moorthy Karthika Selvi

Moorthy Karthika Selvi

Department of Lipid Science, CSIR-Central Food Technological Research Institute, Mysore, India

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Sukumar Debnath

Corresponding Author

Sukumar Debnath

Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysore, India

Correspondence

Sukumar Debnath, Department of Technology Scale-up, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.

Email: [email protected]

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First published: 30 April 2020
Citations: 8
[Correction added on 18 May 2020, after first online publication: The affiliation list of the first author has been updated.]

Abstract

Standardization of various parameters during vacuum frying of pear slices and the effect of vacuum frying on blended oil (Palmolein and Sesame oils, 60:40) were studied. Oil samples were evaluated after an alternative vacuum frying of 20 consecutive cycles. Results showed that optimum vacuum frying conditions were temperature 110°C, vacuum 74–98 mbar, and time 4.0–4.2 min that produced pear chips with moisture content ≤2.04%, oil uptake ≤21.73%, breaking force ≤6.79N, color L* ≤64.31, a* ≤4.81, b* ≤29.76, and whiteness index ≤54.29, whereas conventionally fried chips contain moisture content 1.03% wt/wt, oil uptake 44.83%, breaking force 11.23N, color L* 21.84, a* 6.83, b* 11.67, and whiteness index 20.68. The peroxide value, free fatty acids, atherogenicity, and thrombogenicity index of oil obtained after vacuum frying (≤5.28, ≤2.84, ≤0.57, and ≤ 1.08, respectively) were found to be lower than conventional frying (10.83, 3.70, 0.59, and 1.11, respectively) indicating better quality of blended oil.

Practical applications

Vacuum frying employed in the present study resulted in reduced fat pear chips with retention of quality of frying medium as compared to conventional frying. This novel approach could be a feasible, economical process for food processing industries for the production of low-fat pear chips that prolong the shelf-life of frying medium.

CONFLICT OF INTEREST

All the authors declare that there is no conflict of interest.