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The characteristics of vacuum fried pineapple cores (Ananas comosus) as affected by processing conditions: effect of time and temperature conditions |
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| รหัสดีโอไอ | |
| Creator | Onanong Naivikul |
| Title | The characteristics of vacuum fried pineapple cores (Ananas comosus) as affected by processing conditions: effect of time and temperature conditions |
| Contributor | Usa Panritdam, Aumaporn Arlai |
| Publisher | Phetchaburi Rajabhat University |
| Publication Year | 2567 |
| Journal Title | Interdisciplinary Research Review (IRR) |
| Journal Vol. | 19 |
| Journal No. | 3 |
| Page no. | 1-12 |
| Keyword | vacuum frying, pineapple, pineapple core, microstructure, dietary fiber |
| URL Website | https://ph02.tci-thaijo.org/index.php/jtir |
| Website title | Interdisciplinary Research Review (IRR) |
| ISSN | 2697-536X |
| Abstract | The effect of frying temperature and time on the characteristics of vacuum fried pineapple cores was studied. The finding demonstrated that the severe frying conditions had a significant (p≤0.05) impact on moisture content, oil uptake, color, texture, expansion, microstructure and sensorial evaluation. A rise in frying temperature and time was inversely linked with the moisture content (10.76 to 3.17%) and hardness value (341.28 to 72.09 g). Whereas, it positively affected on a significant increase in oil absorption (15.00 to 19.97%), expansion (20.23 to 50%), color, pore structure and overall acceptability. The optimal conditions for vacuum frying pineapple cores to obtain the greatest texture and golden yellow color, and achieve the best score (5.13 to 6.20 out of 7) in all sensory aspects, was 80°C frying for 90 minutes. It could be a potentially alternative to create snacks not only helps reduce food waste but also contributes to sustainable efforts, aligning well with the Sustainable Development Goals (SDGs). |
