2020 Volume 53 Issue 1 Pages 10-17
The objective of this study was to evaluate the appearance, texture, palatability, and nutritional content of apple chips fried either under vacuum or at normal pressure. Furthermore, we also evaluated the effects of heating temperature (75°C, 85°C, 95°C) on the properties of apple chips fried under vacuum.
Vacuum-fried apple chips (VFACs) were brighter than normal-pressure-fried apple chips (NFACs). A palatability evaluation revealed that the VFACs were lighter in color, smelled better, less greasy, had a more suitable texture, and tasted better compared to NFACs. VFACs had a significantly higher vitamin C content and lower amounts of lipid peroxidation products compared to NFACs, indicating that oxidation was suppressed during the processing of VFACs.
A palatability evaluation revealed that VFACs that were heated at 75°C were lighter in color, less greasy, and tasted better compared to VFACs that were heated at 95°C. VFACs that were heated at 75°C had a significantly higher vitamin C content compared to VFACs that were heated at 95°C, indicating that the aminocarbonyl reaction was inhibited and oxidation was suppressed during the processing of VFACs at 75°C.
