Following the frozen step, the samples were frozen at -30☌ for 4 h and were then, finally, vacuum fried at 80☌ for 2 h. According to the results, the complete treatments for producing vacuum fried okra could be achieved by blanching with calcium chloride solution at 0.5% w/v for 90 sec. If you can see seeds, you're cutting off. Cut off the stems from each pod, preserving the seed cells. The acetic acid in the vinegar kills bacteria. The higher level of calcium chloride concentration induced increasing in brightness (L*) value, meanwhile the higher level of freezing induced decreasing in brightness. Mix equal parts white vinegar and water in a large bowl and add the okra. The moisture content and sensory qualities of those treatments were decreased, while fat contents were increased. The study results unveiled that the increasing in calcium chloride concentration and freezing level improved crispness value of vacuum fried okra. The hardness and crispness value, color (CIELab), moisture and fat content, including sensory qualities of vacuum fried okra were monitored. After that, it was vacuum frying at 80☌ for 2 h. Freezing is a perfect plan-ahead tool to pull that veggie out and add it to your recipe or to simply reheat it as a side when you need something quick to go with your pasta or another main course. Step 5: Finally, freeze the okra for future use. Place okra on a baking tray and freeze for an hour. ![]() Then product was frozen by using air blast system with the varying conditions of –20, -25 and -30☌ for 4 and 6 h. Step 4: Place them in a reusable freezer bag and remove the excess air out of the bags before sealing it shut. Blanch okra in boiling water for 4-5 minutes and then cool in ice water. ![]() The experiment was conducted by blanching the okra in calcium chloride solutions (0.5, 1.0 and 1.5% w/v) at 100☌ for 90 sec. The research was designed to determine the effect of calcium chloride and freezing as a pretreatment method for improving the crispness attribute of vacuum fried okra. Department of Food Science and Technology, Faculty of Sciences and Technology, NakhonPathom Rajabhat University, NakhonPathomĬalcium chloride, freezing, vacuum fry, crispness Abstract
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |