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Abstract: Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 in Hg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures.
Practical Application: A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced.
參考譯文：
摘要：消費(fèi)者都想尋求對(duì)其健康有益的產(chǎn)品，但就算是非常注重健康的消費(fèi)者也不情愿舍棄食品的感官特性，美味可口的小食仍是大勢(shì)所趨。本研究的目的是通過(guò)檢測(cè)真空和常壓條件下油炸胡蘿卜片、薯片和蘋果片最重要的質(zhì)量參數(shù)值以確定真空技術(shù)的獨(dú)特優(yōu)勢(shì)。真空油炸胡蘿卜片和薯片的吸油量較常壓條件下所制降低了約50%，真空油炸蘋果片降低了25%。真空油炸方式能保留大部分的類胡蘿卜素和維生素C。98°C下真空油炸胡蘿卜片保留了約90%的類胡蘿卜素，98°C下真空油炸薯片和蘋果片保留了約95%的維生素C。有趣的是，實(shí)驗(yàn)結(jié)果顯示，這些炸片的抗氧化能力可能與其自身所帶的天然抗氧化劑和高溫條件下形成的棕色色素都有關(guān)系。
實(shí)際應(yīng)用：減小深度油炸不利危害的一個(gè)方法是降低其操作壓力，這也是真空深炸的本質(zhì)。這種方式可以于低溫低氧環(huán)境下移走產(chǎn)品中的水分。本研究的目的是，探索真空油炸傳統(tǒng)（土豆）和非傳統(tǒng)（胡蘿卜和蘋果）產(chǎn)品時(shí)降低油溫對(duì)其最重要質(zhì)量屬性（維他命，顏色及吸油量）所產(chǎn)生的影響。實(shí)驗(yàn)結(jié)果表明其是很有希望的，也顯示了真空油炸可供選擇用于生產(chǎn)營(yíng)養(yǎng)新穎且具備期望質(zhì)量屬性的小食，因?yàn)榇蟛糠值木S他命和色澤都可被保存下來(lái)，而且吸油量也能充分的降低。
原文鏈接：Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends
