Quality Characteristics of Vacuum-fried Snacks Prepared from Various Sweet Potato Cultivars

• Published in: Food science and biotechnology 2012, Vol.21 (2), p.525-530
• Main Authors: Yang, Ji-Hee, Park, Ho-Young, Kim, Yun-Sook, Choi, In-Wook, Kim, Sung-Soo, Choi, Hee-Don
• Format: Article
• Language: Korean
• ISSN: 1226-7708; 2092-6456

The effects of vacuum frying and atmospheric frying on the physicochemical properties and quality characteristics of the deep-fat-fried snacks were compared in manufacturing snacks using general, yellow-fleshed, and purple-fleshed sweet potatoes. Regarding the moisture and lipid content of snacks, vacuum-fried snacks showed about 50% lower values compared to atmospheric-fried snacks, while for the colors, vacuum-fried snacks showed higher L and b values and a slightly lower a value, with almost no difference in the texture, compared to atmospheric-fried snacks. The total carotenoid and anthocyanin contents of snacks were decreased greatly compared to fresh sweet potatoes, and was considerably higher in vacuum-fried snacks compared to atmospheric-fried snacks. For the sensory evaluation of snacks, the acceptability for color and flavor was higher in the vacuum-fried snacks, while the acceptability for texture was higher in atmospheric-fried snacks due to a higher degree of crispiness. In conclusion, it is considered that the vacuum frying in manufacturing sweet potato snacks, compared to the atmospheric frying, is the appropriate deep-fat frying method for modern people who take excessive fats and oils from foods and are highly interested in health and high quality products.