The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process
There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of health benefits. the anthocyanins content is directly proportional to the antioxidant activity. one of the interesting ways to utilize butterfly pea flowers is to develop vacuum fried butterfly pea flower. Vacuum frying may be an efficient process to initiate people in obtaining anthocyanins by consuming butterfly pea flower in a form of snack. the purpose of this research is to determine the best temperature and time and to evaluate the quality of vacuum fried butterfly pea flower subjected to various treatments prior and during vacuum frying process was applied. Anthocyanins are relatively unstable and often degrade during processing. There were three levels of temperature (70┬¼┬¿ΓÇÜ├á├╗C, 80┬¼┬¿ΓÇÜ├á├╗C, and 90┬¼┬¿ΓÇÜ├á├╗C) and frying time (15, 20, and 25 minutes). the best product was samples that were vacuum fried at 80┬¼┬¿ΓÇÜ├á├╗C for 20 minutes.
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