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RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED GOLD KIWIFRUIT SLICES BASED ON ITS MOISTURE, OIL AND ASCORBIC ACID CONTENTS

2012; Wiley; Volume: 37; Issue: 5 Linguagem: Inglês

10.1111/j.1745-4549.2011.00659.x

1745-4549

Lemuel M. Diamante, Geoffrey P. Savage, Leo P. Vanhanen,

Phytochemicals and Antioxidant Activities

Journal of Food Processing and PreservationVolume 37, Issue 5 p. 432-440 Original Article RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM-FRIED GOLD KIWIFRUIT SLICES BASED ON ITS MOISTURE, OIL AND ASCORBIC ACID CONTENTS LEMUEL M. DIAMANTE, Corresponding Author LEMUEL M. DIAMANTE Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New Zealand TEL: 64-3-325-3838 EXT 8015; FAX: 64-3-325-3851; EMAIL: [email protected]Search for more papers by this authorGEOFFREY P. SAVAGE, GEOFFREY P. SAVAGE Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New ZealandSearch for more papers by this authorLEO VANHANEN, LEO VANHANEN Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New ZealandSearch for more papers by this author LEMUEL M. DIAMANTE, Corresponding Author LEMUEL M. DIAMANTE Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New Zealand TEL: 64-3-325-3838 EXT 8015; FAX: 64-3-325-3851; EMAIL: [email protected]Search for more papers by this authorGEOFFREY P. SAVAGE, GEOFFREY P. SAVAGE Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New ZealandSearch for more papers by this authorLEO VANHANEN, LEO VANHANEN Department of Wine, Food and Molecular Biosciences, Lincoln University, Corner Ellesmere and Springs Roads, Lincoln, Canterbury 7647, New ZealandSearch for more papers by this author First published: 02 March 2012 https://doi.org/10.1111/j.1745-4549.2011.00659.xCitations: 7Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT Response surface methodology was used to investigate the effects of a higher level of maltodextrin (MD) (40–70%) as a pretreatment for gold kiwifruit slices and the temperature and time used during vacuum frying of the samples on the moisture, oil and ascorbic acid contents of the products. The moisture content of vacuum-fried gold kiwifruit slices decreases with increases in frying temperature. The oil content of the sample increases with increases in frying temperature and time. The ascorbic acid content of the sample decreases with increases in frying temperature and MD level. When processing vacuum-fried gold kiwifruit slices, there is a need to use frying temperatures of 72.0–76.3C, frying times of 35.0–65.0 min and an MD level of 40% in order to achieve a product with moisture contents of 8.4–8.9% (dry basis) and acceptable qualities. PRACTICAL APPLICATIONS The use of response surface methodology enabled the derivation of mathematical models for describing the effects of the independent variables on the dependent variables for vacuum-fried kiwifruit. Vacuum frying is one of the latest preservation method applied to fruits. This method processes the fruits at lower temperatures and reduced pressure, which enables the production of dried products with superior sensory and nutritional qualities. The information provided in this work will be very useful in producing vacuum-fried gold kiwifruit slices at optimal pretreatment and vacuum-frying conditions. REFERENCES ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) 2002. Official Methods of Analysis, AOAC, Washington, D.C. BOUCHON, P. and MARISCAL, M. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chem. 107, 1561– 1569. BOUCHON, P., AGUILERA, J.M. and PYLE, D.L. 2003. Structure oil-absorption relationships during deep-fat frying. J. 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Ten fabulous facts about kiwifruit. http://www.zespri.com/zespri-health/fabulous-facts.html (accessed December 1, 2009). Citing Literature Volume37, Issue5October 2013Pages 432-440 ReferencesRelatedInformation