VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES

Abstract

Response surface methodology was used to investigate the effects of frying temperature, time and maltodextrin (MD) levels on the moisture, color and texture properties of the vacuum-fried apricot slices. The moisture content and color change of vacuum-fried apricot slices decrease with increasing frying temperature and frying time. The color change of the product has a lower value at the middle MD level. The browning index of the product decreases with decreasing frying temperature and frying time. The penetration pressure of the product increases with increasing frying temperature and frying time. The moisture content, browning index and penetration pressure of the product were not affected by MD level. When processing vacuum-fried apricot slices, a frying temperature of 100C, frying time of 65 min and an MD level of 70% must be used in order to achieve a product of acceptable moisture, color and texture properties. PRACTICAL APPLICATIONS Vacuum-frying is one of the latest preservation method applied to fruits and vegetables. This method processes the fruits and vegetables at lower temperatures and reduced pressure, which enables the production of dried products with superior sensory and nutritional qualities. Response surface methodology is a statistical tool that is very useful in the optimization and control of food processes. The information provided in this work will serve as the basis of further study in producing vacuum-fried apricot slices at optimal pretreatment and vacuum frying conditions. The result is very valuable in considering the different processing variables and product qualities at the same time as compared with single factor experiments.