Effect of Vacuum Frying on Quality Parameters of Colocasia Leaves Rolls

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
  
© 2019 by IJETT Journal
Volume-67 Issue-9
Year of Publication : 2019
Authors : Savita Zambre, M.G.Bhotmange
DOI :  10.14445/22315381/IJETT-V67I9P213

Citation 

MLA Style: Savita Zambre, M.G.Bhotmange "Effect of Vacuum Frying on Quality Parameters of Colocasia Leaves Rolls" International Journal of Engineering Trends and Technology 67.9 (2019):78-82.

APA Style:Savita Zambre, M.G.Bhotmange. Effect of Vacuum Frying on Quality Parameters of Colocasia Leaves Rolls International Journal of Engineering Trends and Technology, 67(9),78-82.

Abstract
This study aimed to develop a value-added product from Colocasia leaves through the implementation of the vacuum frying technology. In this study fresh Colocasia leafy rolls were made by applying smooth paste of gram flour, rice flour and spices, 4-5 leaves were tightly rolled, steamed, cut into slices and vacuum fried at 9 kpa and temperature 1000C, for 20 minutes. The vacuum fried and atmospherically fried Colocasia leaves rolls were subjected to sensory evaluation for the quality attributes in terms of colour, taste, after taste, texture and overall acceptability using the 9-point Hedonic Scale by semi trained panelists. Results of the sensory evaluation suggest that the quality attributes of the vacuum fried Colocasia leaves rolls were liked very much by the panelists, however, significant differences existed in terms of the colour and general acceptability of the product. Chemical analyses of vacuum fried Colocasia leafy rolls showed moisture 0.69%, oil 28%, crude fiber 2.5%, and total phenolic content 733.16 mg GAE/100gm. The texture was analyzed by TA-XT Stable Micro Texture Analyzer. The force required to cut Colocasia leaves roll was found to be 4.22kg. The L*, a*, and b*values of vacuum fried and atmospherically fried Colocasia leafy rolls were 29.38,-1.252, 17.68 and 19.35, 3.62 and 12.25 respectively. The products overall acceptability was found to be 8.5, like very much on the 9-point hedonic scale. Results suggested that vacuum fried Colocasia leafy rolls are highly acceptable.

Reference

[1] P. F. Da Silva and R. G. Moreira, “Vacuum frying of high-quality fruit and vegetable-based snacks,” LWT - Food Sci. Technol., vol. 41, no. 10, pp. 1758–1767, 2008.
[2] J. Garayo and R. Moreira, “Vacuum frying of potato chips,” J. Food Eng., vol. 55, no. 2, pp. 181–191, 2002.
[3] C. Granda, R. G. Moreira, and S. E. Tichy, “Reduction of acrylamide formation in potato chips by low-temperature vacuum frying,” J. Food Sci., vol. 69, no. 8, pp. 405–411, 2004.
[4] R. M Alcantara, “The nutritional value and phytochemical components of taro [colocasia esculenta (l.) schott] powder and its selected processed foods,” J. Nutr. Food Sci., vol. 03, no. 03, 2013.
[5] C. I. Abuajah, A. C. Ogbonna, and C. M. Osuji, “Functional components and medicinal properties of food: a review,” J. Food Sci. Technol., vol. 52, no. 5, pp. 2522–2529, 2015.
[6] M. Plaza, A. Cifuentes, and E. Ibáñez, “In the search of new functional food ingredients from algae,” Trends Food Sci. Technol., vol. 19, no. 1, pp. 31–39, 2008.
[7] “Official methods of analysis of AOAC International,” 16th ed. Washingt. Assoc. Off. Anal. Chem., 1995.
[8] Ranganna S., Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Publishing Company Lt.New Delhi. 2001.
[9] T. Maity, A. S. Bawa, and P. S. Raju, “Effect of pre-conditioning on physico-chemical , microstructural , and sensory quality of vacuum fried jackfruit chips,” Dry. Technol., vol. 3937, no. May, 2017.
[10] L. Diamante, M. Durand, G. Savage, and L. Vanhanen, “Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits,” Int. Food Res. J., vol. 17, no. 2, pp. 441–451, 2010.
[11] V. K. Joshi, Sensory Science: Principles and Applications in Evaluation of Food. Udaipur: Agro-Tech Publishers, pp. 527, 2006.
[12] M. Mariscal and P. Bouchon, “Comparison between atmospheric and vacuum frying of apple slices,” Food Chem., vol. 107, pp. 1561–1569, 2008.
[13] G. Pan, H. Ji, S. Liu, and X. He, “Vacuum frying of breaded shrimps,” LWT - Food Sci. Technol., vol. 62, no. 1, pp. 734–739, 2015.
[14] T. Maity, A. S. Bawa, and P. S. Raju, “Effect of vacuum frying on changes in quality attributes of jackfruit ( Artocarpus heterophyllus ) Bulb Slices,” Int. J. Food Sci., vol. 2014, 2014.
[15] L. M. Diamante and J. Shi, S., Hellmann, A. and Busch, “Vacuum frying foods : products , process and optimization,” Int. Food Res. J., vol. 22, no. 1, pp. 15–22, 2015.
[16] V. Dueik and P. Bouchon, “Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends,” J. Food Sci., vol. 76, no. 2, pp. 188–195, 2011.
[17] J. Mir-Bel, R. Oria, and M. L. Salvador, “Reduction in hydroxymethylfurfural content in „churros?, a Spanish fried dough, by vacuum frying,” Int. J. Food Sci. Technol., vol. 48, no. 10, pp. 2042–2049, 2013.
[18] O. P. Sobukola, V. Dueik, L. Munoz, and P. Bouchon, “Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks,” Food Sci. Biotechnol., vol. 22, no. S, pp. 177–182, Feb. 2013.
[19] M. K. Krokida, V. Oreopoulou, Z. B. Maroulis, and D. Marinos-Kouris, “Effect of pre-treatment on viscoelastic behaviour of potato strips,” J. Food Eng., vol. 50, no. 1, pp. 11–17, 2001.

Keywords
Colocasia leaves, colour, crude fibre, vacuum frying.