Abstract
The correlation between increased vegetable consumption and protection against chronic diseases as well as a shift towards sustainable and personalized food choices has motivated interest in production of value-added products from vegetables. In this study bitter gourd slices were vacuum fried at three different temperatures 90, 100 and 115 °C at vacuum pressure 9 kPa. The prepared chips were analyzed for quality attributes such as oil content, total phenolic content, crude fibre, colour, texture, browning index. The sensory evaluation of vacuum fried bitter gourd chips fried at 115 °C and 9 kPa scored highest points 8.02 among all other samples on nine point hedonic scales. The composition of vacuum fried bitter gourd chips showed 21.67% oil, 11.52% crude fibre and 3828 mg/100 gm total phenolic content. The colour was measured using Lovibond RT 300 portable reflectance spectrophotometer, and the colour values L*, a* and b* were 57.67, 10.76 and 34.09 respectively. The scanning electron micrograph of vacuum fried bitter gourd chips reveals the presence of more porous structure compared to atmospherically fried chips. The moisture sorption isotherm for vacuum fried bitter gourd chips at 38 °C showed typical type II sigmoid shape. Sorption isotherm model equations such as Brumauer–Emmet–Teller (BET), Smith, Halsey, Oswin, Henderson, Kuhn, Iglesias and Chirife, and Freundlich applied for the fitting of experimental moisture sorption data yielded high coefficient of determination R2 ranging from 0.96 to 0.99 confirming the applicability of the equations employed for modelling the process. The study indicates the feasibility of developing vacuum fried bitter gourd chips with high nutritional values and desired quality attributes.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Agoreyo BO, Akpiroroh O, Orukpe OA et al (2011) The effects of various drying methods on the nutritional composition of musa paradisiaca, dioscorea rotundata and colocasia esculenta. Asian J Biochem 6(6):458–464. https://doi.org/10.3923/ajb.2011.458.464
Alloush SA, Salem AA (2014) Effect of cooking methods on bioactive compounds of broccoli and cauliflower. Adv Food Sci 36(1):2–10. https://doi.org/10.13140/RG.2.2.35490.27844
Amany MMB, Shaker MA, Azza AAA (2012) Vacuum frying: an alternative to obtain high quality potato chips and fried oil. Glob Adv Res J Microbiol 1(2):19–26
Andrés-Bello A, García-Segovia P, Martínez-Monzó J (2010) Vacuum frying process of gilthead sea bream (Sparus aurata) fillets. Innov Food Sci Emerg Technol 11(4):630–636. https://doi.org/10.1016/j.ifset.2010.06.002
Behera TK, Behera S, Bharathi LK et al (2010) Bitter gourd: botany, horticulture, breeding. Hortic Rev 37:101–141. https://doi.org/10.1002/9780470543672.ch2
Chirife J, Iglesias HA (1978) Equations for fitting water sorption isotherms of foods: Part 1—a review. Int J Food Sci Techol 13(3):159–174. https://doi.org/10.1111/j.1365-2621.1978.tb00792.x
Deshaware S, Gupta S, Singhal RS et al (2017) Enhancing anti-diabetic potential of bitter gourd juice using pectinase: a response surface methodology approach. LWT—Food Sci Technol 86. Elsevier Ltd. https://doi.org/10.1016/j.lwt.2017.08.037
Diamante L, Durand M, Savage G et al (2010) Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits. Int Food Res J 17(2):441–451
Diamante LM, Savage GP et al (2012) Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology. Int J Food Sci Technol 47(3):518–524. https://doi.org/10.1111/j.1365-2621.2011.02872.x
Diamante LM, Shi S, Hellmann A et al (2015) Vacuum frying foods : products, process and optimization. Int Food Res J 22(1):15–22
Dueik V, Bouchon P (2011) Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends. J Food Sci 76(2):188–195. https://doi.org/10.1111/j.1750-3841.2010.01976.x
Fang Z, Wu D, Yu D et al (2011) Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chem 128(4):943–948
Garayo J, Moreira R (2002) Vacuum frying of potato chips. J Food Eng 55(2):181–191. https://doi.org/10.1016/S0260-8774(02)00062-6
Granda C, Moreira RG, Tichy SE (2004) Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. J Food Sci 69(8). https://doi.org/10.1111/j.1365-2621.2004.tb09903.x
Grover J, Yadav S (2004) Pharmacological actions and potential uses of Momordica charantia: a review. J Ethnopharmacol 93(1):123–132
Hossain SA, Pal PK, Sarkar PK et al (2002) Moisture sorption characteristics of dudh churpi, a traditional milk product in India. Nahrung—Food 46(3):136–140. https://doi.org/10.1002/1521-3803(20020501)46:3%3c136::AID-FOOD136%3e3.0.CO;2-T
Jagadish RS, Raj B (2013) Moisture sorption studies of PEO/starch blended films for food packaging applications. Int J Agri Food Sci Technol 4(9):2249–3050. Accessed from http://www.ripublication.com
Krokida MK, Oreopoulou V, Maroulis ZB et al (2001) Effect of pre-treatment on viscoelastic behaviour of potato strips. J Food Eng 50(1):11–17. https://doi.org/10.1016/S0260-8774(00)00189-8
Liu-Ping F, Min Z, Qian T et al (2005) Sorption isotherms of vaccum-fried carrot chips. Dry Technol 23(7):1569–1579. https://doi.org/10.1081/DRT-200063553
Lola A (2009) The effect of boiling on the nutrients and anti-nutrients in two non conventional vegetables. Pakistan J Nutr 8(9):1430–1433. https://doi.org/10.3923/pjn.2009.1430.1433
Maity T, Bawa AS, Raju PS (2017) Effect of pre-conditioning on physico-chemical, microstructural and sensory quality of vacuum fried jackfruit chips. Dry Technol 3937. https://doi.org/10.1080/07373937.2017.1300590
Official methods of analysis of AOAC International (1995) 16th Ed. Association of Official Analytical Chemists, Washington
Pan G, Ji H, Liu S et al (2015) Vacuum frying of breaded shrimps. LWT—Food Sci Technol 62(1):734–739. https://doi.org/10.1016/j.lwt.2015.01.007
Ranganna S (2001) Handbook of analysis and quality control for fruit and vegetable products
Saikia SMC (2013) Effect of steaming, boiling and microwave cooking on the total phenolic, flavonoid and antioxidant properties of different vegetables of Assam, India. Int J Food Nutr Sci 2(3):47–52
Shyu SL, Hau L, Hwang LS (1998) Effect of vacuum frying on the oxidative stability of oils. JAOCS 75(10):1393–1398. https://doi.org/10.1007/s11746-998-0188-3
Shyu SL, Hwang LS (2001) Effects of processing conditions on the quality of vacuum fried apple chips. Food Res Int 34(2–3):133–142. https://doi.org/10.1016/S0963-9969(00)00141-1
Da Silva PF, Moreira RG (2008) Vacuum frying of high-quality fruit and vegetable-based snacks. LWT—Food Sci Technol 41(10):1758–1767. https://doi.org/10.1016/j.lwt.2008.01.016
Simões ADN, Tudela JA, Allende A et al (2009) Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks. Postharvest Biol Technol 51(3):364–370. https://doi.org/10.1016/j.postharvbio.2008.08.012
Sobukola OP, Dueik V, Munoz L et al (2013) Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks. Food Sci Biotechnol 22(S):177–182. https://doi.org/10.1007/s10068-013-0064-2
Song XJ, Zhang M, Mujumdar AS (2007) Optimization of vacuum microwave predrying and vacuum frying conditions to produce fried potato chips. Dry Technol 25(12):2027–2034. https://doi.org/10.1080/07373930701728638
Srinivasa PC, Ramesh MN, Kumar KR et al (2003) Properties and sorption studies of chitosan-polyvinyl alcohol blend films. Carbohydr Polym 53(4):431–438. https://doi.org/10.1016/S0144-8617(03)00105-X
Srinivasa PC, Ramesh MN, Tharanathan RN (2007) Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food Hydrocoll 21(7):1113–1122. https://doi.org/10.1016/j.foodhyd.2006.08.005
Stewart AJ, Bozonnet S, Mullen W et al (2000) Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48(7):2663–2669
Sudhamani SR, Raj AE, Raj B et al (2005) Moisture sorption characteristics of microbially produced polysaccharide and polyvinyl alcohol blends. J Polym Environ 13(3):253–260. https://doi.org/10.1007/s10924-005-4759-1
Turkmen N, Sari FVS (2005) The effect of cooking methods on total phenolic and antioxidant activity of selected green vegetables. Food Chem 93:713–718
Vinayagam R, Jayachandran M, Xu B (2016) Antidiabetic effects of simple phenolic acids: a comprehensive review. Phytother Res 30:184–199
Yamaguchi T, Mizobuchi T, Kajikawa R et al (2001) Radical scavenging activity of vegetables and the effect of cooking on their activity. Food Sci Technol Res 7:250–257
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Zambre, S.S. (2024). Comparative Study on Quality Attributes of Vacuum and Atmospheric Fried Bitter Gourd Chips. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_12
Download citation
DOI: https://doi.org/10.1007/978-3-031-46046-3_12
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-46045-6
Online ISBN: 978-3-031-46046-3
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)