Status : Verified
| Personal Name | Callo, Aljon Carlos C., III |
|---|---|
| Resource Title | Optimization of vacuum frying process parameters of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) chips using response surface methodology |
| Date Issued | 30 June 2020 |
| Abstract | The study aimed to optimize the vacuum frying process (frying time and frying temperature) of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) chips using Response Surface Methodology (RSM). Specifically, the study evaluated the effects of storage days after harvest (80 days after flowering (DAF)) and the effects of the vacuum frying process parameters on the quality of vacuum fried osmotically dehydrated ‘Katchamita’ mango chips. The resulting optimum storage days after harvest and vacuum frying process parameters were established and validated and the proximate composition of the optimized vacuum fried osmotically dehydrated ‘Katchamita’ mango chips was also determined. Predictive models were generated using RSM, showing the effects of vacuum frying process parameters on the color (L*, a*, b*) values, water activity (aw), moisture content (% dry basis), yield (%), color difference (ΔE), and sensory attributes (appearance, color, aroma, texture, flavor, and overall acceptability). Only the models for the color a* value and the overall acceptability were considered significant (p < 0.05). Set at 3 kg loading capacity, the optimum vacuum frying process parameters of osmotically dehydrated ‘Katchamita’ mangoes were found to be 104.89 °C frying temperature and 77.63 s frying time, with a desirability of 0.724. Validation of the models showed that the physicochemical and sensory attributes of the optimum vacuum fried osmotically dehydrated ‘Katchamita’ mango chips fall within the prediction interval at significant level (p < 0.05), except for the color a* and color difference. The optimized vacuum fried osmotically dehydrated ‘Katchamita’ mango proximate composition was determined as follows: moisture 1.34% (d.b.), crude fat 12.71%, crude fiber 3.28%, crude protein 1.18%, ash 0.56%, and total available carbohydrate 80.93%. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Fruit--Preservation; Mango, Dried |
| Material Type | Thesis/Dissertation |
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