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KMID : 1007520120210020525
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Food Science and Biotechnology
2012 Volume.21 No. 2 p.525 ~ p.530
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Quality Characteristics of Vacuum-fried Snacks Prepared from Various Sweet Potato Cultivars
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Yang Ji-Hee
Park Ho-Young
Kim Yun-Sook
Choi In-Wook
Kim Sung-Soo
Choi Hee-Don
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Abstract
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The effects of vacuum frying and atmospheric frying on the physicochemical properties and quality characteristics of the deep-fat-fried snacks were compared in manufacturing snacks using general, yellow-fleshed, and purple-fleshed sweet potatoes. Regarding the moisture and lipid content of snacks, vacuum-fried snacks showed about 50% lower values compared to atmospheric-fried snacks, while for the colors, vacuum-fried snacks showed higher L and b values and a slightly lower a value, with almost no difference in the texture, compared to atmospheric-fried snacks. The total carotenoid and anthocyanin contents of snacks were decreased greatly compared to fresh sweet potatoes, and was considerably higher in vacuum-fried snacks compared to atmospheric-fried snacks. For the sensory evaluation of snacks, the acceptability for color and flavor was higher in the vacuum-fried snacks, while the acceptability for texture was higher in atmosphericfried snacks due to a higher degree of crispiness. In conclusion, it is considered that the vacuum frying in manufacturing sweet potato snacks, compared to the atmospheric frying, is the appropriate deep-fat frying method for modern people who take excessive fats and oils from foods and are highly interested in health and high quality products.
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KEYWORD
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vacuum frying, sweet potato, snack, quality characteristics
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Listed journal information
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