![]() These resulted showed that pectin was the most effective hydrocolloid for low fat fried banana chip production. ![]() Besides, pectin-treated chips had higher sensory scores in all attributed than CMC-treated sample. The others which treated with 0.5 g CaCl2/100 ml and 1 g pectin/100 ml water, and with 0.25 g CaCl2/100 ml water and 1 g CMC/100 ml water absorbed much less oil (p ≤ 0.05), approximately 23 g/100 g sample. The control banana chips (no hydrocolloid treatment) had oil content as high as 40 g/100 g sample, whereas the sample blanched in 0.5 g CaCl2/100 ml water and following with immersion in 1 g alginate/100 ml water exhibited a small decrease of oil uptake (p ≤ 0.05) to 38 g/100 g sample. The aim of this research was to investigate the influence of hydrocolloids (alginate, CMC and pectin) on the oil absorption in fried banana chips. The panelists considered vacuum fried squash which were subjected to the first and second process schedules acceptable. Results of the sensory evaluation showed that the quality attributes of the vacuum fried squash were liked very much by the panelists however, significant differences existed in terms of the color and general acceptability of the product. The vacuum fried squash were subjected to sensory evaluation of its quality attributes in terms of color, taste, texture and general acceptability using the 9-point Hedonic Scale by the selected panelists (n=30) who were considered as potential customers. Three batches of thinly sliced frozen squash were fried under vacuum at 80☌ for 20 minutes 90☌ for 15 minutes and 100☌ for 10 minutes. This specifically determined the acceptability of the quality attributes of vacuum fried young squash and its hypothesized differences in terms of color, taste, texture, and general acceptability by employing the three process schedules. This study aimed to develop a value-added product to squash through the adoption of the vacuum frying technology introduced by the DOST. A healthy alternative way of reducing the oil content while retaining the nutritional content of the food could be achieved through vacuum frying. ![]()
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