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Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

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Abstract

In the present work, the processing variables were optimized to retain betalain compound and their effect on quality attributes (oil content, breaking force and color) of fried beetroot chips. The beetroot slices were fried in lab scale vacuum fryer. Experimental design with temperature (86–153 °C), absolute pressure (1.3–9.7 kPa) and frying time (2.6–9.4 min) as independent variables which produced 20 different combinations, were studied using response surface methodology to study the effect of these variables on product responses. Multiple regression equations were obtained to describe the effects of each variable on product responses. Results predicted that optimum frying conditions namely temperature ranging from 101 to 110 °C, pressure ranging from 2.9 to 4.4 kPa and time 6.0 min required for preparing beetroot chips with oil content (Y1) ≤ 15.7, breaking force (Y2) ≤ 11.53, L* value (Y3) ≥ 27.94, a* value (Y4) ≤ 17.87, b* value (Y5) ≥ 6.46, betalain content (Y6) ≥ 13.05 (mg/l) and overall acceptability (Y7) ≥ 7.5. Further results showed that traditionally fried beetroot chips contain 2.6 mg/l betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38 b*, overall acceptability 6.0 and 38.41 % oil content.

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Acknowledgments

The authors thank Prof. Ram Rajasekharan, Director, CSIR-CFTRI, Mysore, India, for his constant help, encouragement and the facilities provided for carrying out experiment. The first author gratefully acknowledges the Department of Science and Technology (DST), New Delhi for providing him the JRF fellowship and for financial support for carrying out this research work.

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Authors and Affiliations

  1. Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Praneeth Juvvi & Sukumar Debnath

  2. Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    A. Chakkaravarthi

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  1. Praneeth Juvvi
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  2. A. Chakkaravarthi
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  3. Sukumar Debnath
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Correspondence to Sukumar Debnath.

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Juvvi, P., Chakkaravarthi, A. & Debnath, S. Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips. J Food Sci Technol 53, 3502–3511 (2016). https://doi.org/10.1007/s13197-016-2326-5

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