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The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process

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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°C, 80°C, and 90°C) and frying time (15, 20, and 25 minutes). the best product was samples that were vacuum fried at 80°C for 20 minutes.

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Availability

B01769

(Rack Thesis)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1769

Publisher

: Swiss German University., 2014

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)

Antioxidant activity
FT
Butterfly pea
Anthocyanins
Vacuum frying

Specific Detail Info

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Statement of Responsibility

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Other version/related

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