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Effect of vacuum frying on tomato quality

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The objectives of this research were 1) to develop vacuum fried fruit as diversified products to commercial vacuum fried chips, and 2) to assess the quality of the vacuum fried cherry tomato subjected to various treatments prior and during vacuum frying process. Two levels of frying time, i.e, 60 minutes and 75 minutes and four levels of blanching time, i.e, 0s, 30s, 45s, and 60s were applied as treatments for vacuum frying of cherry tomato at 830C and -70cmHg. The result indicated that there was no significant difference among treatments on moisture content of vacuum fried cherry tomato product. However, both frying time and blanching time influenced significantly the quality of vacuum fried cherry tomato. Shorter vacuum frying time will cause lower on fat content inside the tomato, while the sensory analysis of overall acceptance indicated that vacuum fried of cherry tomato have been accepted by the consumer. Blanching time for 45 seconds and 60 seconds and frying time for 60 minutes and 75 minutes provided the most preferred product.

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Availability

B00867

(wh)

Available

Detail Information

Series Title

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Call Number

867

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

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