Quality assessment of vacuum fried zucchini and egg plant
The objectives of this research were 1) to develop vacuum fried rnvegetables as diversified products to commercial vacuum fried fruit rnchips, and 2) to assess the quality of the vacuum fried vegetables, rni.e., eggplant and zucchini at various thicknesses. Three levels of rnvacuum fried eggplant and zucchini, i.e., 4mm, 6mm, and 8mm were carried rnout as treatments during the course of the experiment. Vacuum frying was rnconducted at 85┬░C and -93 kPa. The results indicated that vacuum fried rneggplant and zucchini have been accepted by consumers, i.e., all rnproducts were higher than 4.5, the threshold of the consumer preference rnacceptance. Slice thicknesses of product affected the hardness of vacuum rnfried vegetables as well as the fat content. Lower thickness will cause rnsofter vacuum fried vegetable, and lower fat content inside the vacuum rnfried products. Other quality parameters were not affected by the slice rnthicknesses.
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