Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings Effect of vacuum frying on the quality of...
Article Sidebar
Main Article Content
Abstract
Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.
Article Details
References
Ahmed J., Shivhare U. S., SandhuK. S. Thermal degradation kinetics of carotenoids and visual color of papaya puree. Journal of Food Science, 2002, 67(7): 2692-2695. https://doi.org/10.1111/j.1365-2621.2002.tb08814.x.
Boon C.S., McClements D.J., Weiss J., Decker E.A., Factors influencing the chemical stability of carotenoids in foods. Critical Reviews in Food Science and Nutrition, 2010, 50(6): 515-532. http://doi.org/10.1080/10408390802565889
VBriã B., Granhen Tavares C.R. Effluent generation by the dairy industry: Preventive attitudes and opportunities. Brazilian Journal of Chemical Engineering, 2007, 24(4): 487-497. https://doi.org/10.1590/S0104-66322007000400003
Chafer M., Gonzalez-Martinez C., Ortola, M.D., Chiralt, A., Fito P. Kinetics of osmotic dehydration in orange and mandarin peels. Journal of Food Process Engineering, 2001, 24, (4): 273-289. https://doi.org/10.1111/j.1745-4530.2001.tb00544.x
Chafer M., González-Martínez C., Chiralt A., Fito P. Microstructure and vacuum impregnation response of citrus peels. Food Research International, 2003, 36(1): 35-41.http://doi.org/10.1016/S0963-9969(02)00105-9
Chafer M., Perez S., Vargas M., Chiralt A. Stability and quality of minimally processed orange slices. Journal of Food Processing and Preservation, 2008, 32(2): 319-334.https://doi.org/10.1111/j.1745-4549.2008.00181.x
Claussen I.C., Strommen I., Egelandsdal B., Straetkvern K.O. Effects of drying methods on functionality of a native potato protein concentrate. Drying Technology, 2007, 25(6): 1091-1098. http://doi.org/10.1080/07373930701396444
Dueik V., Robert P., Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 2010, 119(3): 1143-1149. http://doi.org/10.1016/J.FOODCHEM.2009.08.027
Fitriyono A., Matthijs D., Vincenzo F., RuudV. Effect of vacuum frying on quality attributes of fruits. Food Engineering Reviews, 2018, 10(9): 154-164. https://doi.org/10.1007/s12393-018-9178-x
Garayo J., Moreira R., Vacuum frying of potato chips. Journal of Food Engineering, 2002, 55(2): 181-191. http://doi.org/10.1016/S0260-8774(02)00062-6
Ha Duyen Tu. Food Sensory Analysis. Nha Huat Bank Khoa Hoc Va Hi Thuat, Ha Noi, 2010, 145 pages. Print ISBN: Not specified [in Vietnamese]
Koca N., Burdurlu H.S., Karadeniz F. Kinetics of colour changes in dehydrated carrots. Journal of Food Engineering, 2007, 78(2): 449-455. http://doi.org/10.1016/j.jfoodeng.2005.10.014
Kotwaliwale N., Bakane P., Verma A. Changes in textural and optical properties of oyster mushroom during hot air drying. Journal of Food Engineering, 2007, 78(4): 1207-1211.https://doi.org/10.1016/j.jfoodeng.2005.12.033
Krokida M., Oreopoulou V., Maroulis Z., Marinos-Kouris D. Effect of osmotic dedydration pretreatment on quality of french fries. Journal of Food Engineering, 2001, 49(4): 339-345. http://doi.org/10.1016/S0260-8774(00)00232-6
Krokida M.K., Oreopoulou V., Maroulis Z.B., Marinos-Kouris D. Effect of pretreatment on viscoelastic behaviour of potato strips. Journal of Food Engineering, 2001, 50(1): 11-17. http://doi.org/10.1016/S0260-8774(00)00189-8
Lombard G.E., Oliveira J.C., Fito P., Andrés A. Osmotic dehydration of pineapple as a pretreatment for further drying. Journal of Food Engineering, 2008, 85(2): 277-284. http://doi.org/10.1016/j.jfoodeng.2007.07.009
Manjarres-Pinzon. K, Cortes-Rodriguez M., Rodríguez-Sandoval E. Effect of drying conditions on the physical properties of impregnated orange peel. Brazilian Journal of Chemical Engineering, 2013, 30(3): 667-676.https://doi.org/10.1590/S0104-66322013000300023
Mariscal M., Bouchon P. Comparison between atmospheric and vacuum frying of apple slices. Food Chemistry, 2008, 107(4): 1561-1569. https://doi.org/10.1016/j.foodchem.2007.09.031
Moreno Alvarez M.J., Gomez C., Mendoza J., Belen D. Total carotenoids of orange peel (Citrus sinensis L. var. Valencia). Journal of Tecnology and Produccion Agricola, 2000, 17(1): 92-99. https://doi.org/10.1021/jf60060a007
Nimmol C., Devahastin S., Swasdisevi T., Soponronnarit S. Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation. Journal of Food Engineering, 2007, 81(3): 624-633. http://doi.org/10.1016/j.jfoodeng.2006.12.022
Nunes Y., Moreira R.G. Effect of osmotic dehydration and vacuum‐frying parameters to produce high‐quality mango chips. Journal of Food Science, 2009, 74(7): 355-E362. https://doi.org/10.1111/j.1750-3841. 2009.01257.x 51
Pandey A.K., Chauhan O.P. Process optimization for development of vacuum fried papaya (Carica papaya) chips using response surface methodology. Agricultural Research, 2019, 8(9): 364-373.https://doi.org/10.1007/s40003-018-0375-x
Prachayawarakorn S., Tia W., Plyto N., Soponronnarit S. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering, 2008, 85(4): 509-517. https://doi.org/10.1016/j.jfoodeng.2007.08.011
Rodriguez-Amaya D.B. A Guide to Carotenoid Analysis in Food. International Life Sciences Institute, One Thomas Circle, N.W. Washington, D.C. 2001, 64 pages. Print ISBN: 1-57881-072-8
Rosana G.M. Vacuum frying versus conventional frying – An overview. European Journal of Lipid Science and Technology, 2014, 116(6): 723-734. https://doi.org/10.1002/ejlt.201300272
Saxena A., Maity T., Raju P.S., Bawa A.S. Degradation kinetics of colour and total carotenoids in jackfruit (Artocarpus heterophyllus) bulb slices during hot air drying. Food and Bioprocess Technology, 2012, 5(2): 672-679.http://doi.org/10.1007/s11947-010-0409-2
Shyu S.L., Hwang L.S. Effects of processing conditions on the quality of vacuum fried apple chips. Food Research International, 2001, 34(2-3): 133-142. http://doi.org/10.1016/S0963-9969(00)00141-1
Shyu S.L., Hau L.-B., Hwang L.S. Effects of processing conditions on the quality of vacuum-fried carrot chips. Journal of the Science of Food and Agriculture, 2005, 85(11): 1903-1908 http://doi.org/10.1002/jsfa.2195
Tarladgis B.G., Watts B.M., Younathan M.T., Dugan L.R.Jr. A distillation method for quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemist Society, 1960, 37(1): 44-48. https://doi.org/10.1007/BF02630824
TCVN 5102:1990. ISO 874-1980. Fresh vegetables. Vietnam Standart, Hanoi, Vietnam, 1990 [in Vietnamese]
Yagua C.V., Moreira R.G., Physical and thermal properties of potato chips during vacuum frying. Journal of Food Engineering, 2011, 104(2): 272-283. http://doi.org/10.1016/j.jfoodeng.2010.12.018
Yamsaengsung R., Ariyapuchai T., Prasertsit K. Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering, 2011, 106(4): 298-305. http://doi.org/10.1016/j.jfoodeng.2011.05.016
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102