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Effect of calcium chloride and freezing on vacuum fried okra quality |
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| รหัสดีโอไอ | |
| Creator | Aumaporn Arlai, Watinee Sajhasang, Sarawan Pouphet and Sukanny Thongjaroenyuang |
| Title | Effect of calcium chloride and freezing on vacuum fried okra quality |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2557 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 2 |
| Journal No. | 2 |
| Page no. | 161-168 |
| Keyword | calcium chloride, freezing, vacuum fry, crispness |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/77467 |
| ISSN | 2286-8615 |
| Abstract | The research was designed to determinethe effect of calcium chloride and freezing as a pretreatment method for improving the crispness attributeof vacuum fried okra. The experiment was conducted by blanching the okra in calcium chloride solutions (0.5, 1.0 and 1.5% w/v) at 100?Cfor 90 sec. Then productwas frozen by using air blast system with the varying conditions of 20, -25 and -30?C for 4 and 6 h. After that, it was vacuum frying at 80?Cfor 2 h. The hardness and crispness value, color (CIELab), moisture and fat content, including sensory qualities of vacuum fried okra were monitored. The study results unveiledthat the increasing in calcium chloride concentration and freezing level improved crispness value of vacuum fried okra. The moisture content and sensory qualitiesof those treatments were decreased, whilefat contents wereincreased. The higher level of calcium chloride concentration induced increasing in brightness (L*) value, meanwhile the higher level of freezing induced decreasing in brightness. According to the results, the completetreatments forproducingvacuum fried okra could be achieved byblanching with calcium chloride solution at 0.5% w/v for 90 sec. Following thefrozen step, the samples were frozenat-30?Cfor 4 h and were then, finally, vacuum friedat 80?Cfor 2 h. |
