Vacuum frying, a right way of delicate vegetables and fruits snacks come into being
May 29, 2024
Fruits and vegetables are source of many vitamins and antioxidants.
Carotenoids make corn yellow, carrots orange, and tomatoes red. Alpha, beta and a few other carotenes can be converted to Vitamin A. About half of the roughly 50 carotenoids in the human diet are absorbed into the blood stream.
But fresh fruits and vegetables spoil too quickly.
Carotenoids are nearly insoluble in water and are best absorbed when associated with oils (Da Silva et al., 2008).
Most of the high nutritious vegetables and fruits under vacuum frying retained or accentuated their original colors. Vacuum frying process clearly reduced color degradation due to low oxidation during the process.
Anthocyanin and total carotenoids content were significantly high (20-50% higher) for the products fried in the vacuum fryer than those in the traditional fryer.
Research literatures
Researcher
Fruits
Vacuum frying condition
Nutrition
Vacuum
Temperature
Dueik et al., 2010
carrot slices
6.5 kPa
98-118 oC
Retained 90% of trans -carotene and 86% trans -carotene
Perez-Tinoco et al. 2008
pineapple chips
24 kPa
106-117 oC
Total phenolic content and dehydro-ascorbic acid content increased, and high residual content of vitamin C.
