Vol. 12, Issue 5 (2023)

Author(s):
Ramappa, Kavan Kumar V, Mohith Kumar GV, Viresh Kumargouda, KB Suresha, Darshan MB and Kalpana B

Abstract:
The vacuum frying is alternative technology that might be an option for the production of novel snacks from fruits and vegetables with lower oil content and desired quality attributes. It is the frying process carried out under vacuum pressures well below atmospheric levels therefore, lowering the boiling point of oil, making possible to reduce substantially the frying temperature. Vacuum fried with corn powder coating beetroot finger chips fried obtained high sensory scores with respect to colour (8.36), texture (8.45), flavour (8.32), taste (8.75) and overall acceptability (8.65). Among the vacuum fried chips prepared under different combinations of vacuum (constant 640 mm Hg), frying temperature (3 levels) and frying duration (3 levels), the beetroot finger chips prepared under with corn coating at 110 °C frying temperature for 15 minutes frying time was adjudged to be best in terms of all quality parameters.