Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips

Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips

The study reveals effect of pre-treatments, i.e., partial drying (PD), partial drying + freezing (PDF) and freezing (F) on physico-chemical, structural and sensory quality of vacuum fried papaya chips (100 °C for 28 min at 13.33 kPa). Pre-treatments significantly ( p  

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Bibliographische Detailangaben
Veröffentlicht in:Journal of food science and technology 2020-06, Vol.57 (6), p.2310-2320
Hauptverfasser: Pandey, A. K., Kumar, Sunny, Ravi, N., Chauhan, O. P., Patki, P. E.
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Ascorbic acid
Carbohydrates
Carotenoids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Drying
Drying oils
Flavonoids
Food Science
Freezing
Gallic acid
Nutrition
Original
Original Article
Papayas
Parameters
Phenols
Photomicrographs
Pretreatment
Sensory properties
Vacuum
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Zusammenfassung:The study reveals effect of pre-treatments, i.e., partial drying (PD), partial drying + freezing (PDF) and freezing (F) on physico-chemical, structural and sensory quality of vacuum fried papaya chips (100 °C for 28 min at 13.33 kPa). Pre-treatments significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04269-w