home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Process and Formulation Optimization of Vacuum Fried Aninikad (Plicate conch)

Paper Details

Research Paper 01/06/2022
Views (809) Download (241)
current_issue_feature_image
publication_file

Process and Formulation Optimization of Vacuum Fried Aninikad (Plicate conch)

Ma. Aezel M. Aguanza
Int. J. Biosci.20( 6), 65-82, June 2022.
Certificate: IJB 2022 [Generate Certificate]
Key: Central composite designOptimizationPlicate conchResponse Surface MethodologySensory evaluationVacuum frying

Abstract

Fried snacks emerged as one of the enticing, delightful snacks of modern consumers. Vacuum frying emerged as a new frying technology that improves the quality and retains the nutrients of food products. The concept of applying this to marine produce, specifically the “aninikad” could be a unique product since mostly vacuum frying is applied to fruits and vegetables. This study aims to utilize, optimize and evaluate the sensory acceptability of the vacuum fried aninikad. Response Surface Methodology using Central Composite Design (CCD) of Experiment was employed in order to optimize the product. The three identified factors, namely pre-cooking time (5, 10, and 15 min.), soy sauce (5, 10, and 15 %) and sugar (20, 30 and 40%), were used in the experiment. Determination of the sensory acceptability was the parameter used for optimization. The optimum condition of the product that would give acceptability of ≥7.1 was 9.7 min. pre-cooking time, 9% soy sauce level and 30.2% sugar level. Hence, the results in this study prove that a healthy snack can be produced and will add value to aninikad.

VIEWS 235
Cover PDF

Aktas N, Aksu Kaya M. 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. Journal Muscle Foods 14, 181-194.

Diamante LM, Shi S, Hellmann A, Busch J. (2015). Vacuum frying foods: products, process and optimization. International Food Research Journal, 22(1), 15-22.

Dueik V, Robert P, Bouchon P. 2010. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry 119, 1143e1149.

Feng J, Zhan  X, Zheng Z, Wang D, Zhang L, Lin C. 2013. New Model for Flavour Quality Evaluation of Soy Sauce. Czech Journal. Food Science 3. 292-305.

Heidenreich S, Jaros D, Rohm R, Ziems A. 2014. Relationship between water activity and crispness of extruded rice crisps. Journal of Texture Studies  35, 621–633.

Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Choi JH. 2014. Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Processing, Products, and Food Safety.

Malty T, Bawa AS, Raju PS. 2014. Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices. International Journal of Food Science, 1-9.

Ninomiya K. 1998. Natural occurrence. Food Review International 14, 177-212.

Nourian F, Ramaswamy HS. 2003. Kinetics of quality change during cooking and frying of potatoes: Part I. Texture. Journal of Food Process Engineering, 26(4), 377-394.

Pan G, Ji H, Liu S, He X. 2014. Vacuum frying of breaded shrimps. LWT- Food Science and Technology, 735(2-7).

Submit Manuscript