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Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

Praneeth, Juvvi and Chakkaravarthi, A. and Sukumar, Debnath (2016) Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. Journal of Food Science and Technology, 53 (9). pp. 3502-3511. ISSN 0021-8561

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Abstract

In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86–153 �C), absolute pressure (1.3–9.7 kPa) and frying time (2.6–9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results predicted that optimum frying conditions namely temperature ranging from 101 to 110 �C, pressure ranging from 2.9 to 4.4 kPa and time 6.0 min required for preparing beetroot chips with oil content (Y1) B 15.7, breaking force (Y2) B 11.53, L* value (Y3) C 27.94, a* value (Y4) B 17.87, b* value (Y5) C 6.46, betalain content (Y6) C 13.05 (mg/l) and overall acceptability (Y7) C 7.5. Further results showed that traditionally fried beetroot chips contain 2.6 mg/l betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38 b*, overall acceptability 6.0 and 38.41 % oil content.

Item Type: Article
Uncontrolled Keywords: Beetroot � Vacuum frying � Optimization � Betalain
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2016 08:39
Last Modified: 08 Nov 2016 08:39
URI: http://ir.cftri.com/id/eprint/12419

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