Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mang...

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Bibliographic Details
Main Authors: Fitriyono Ayustaningwarno, Elise van Ginkel, Joana Vitorino, Matthijs Dekker, Vincenzo Fogliano, Ruud Verkerk
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-07-01
Series:Frontiers in Nutrition
Subjects:
vacuum frying
mango
ripening
vitamin C
β-carotene
fat
Online Access:https://www.frontiersin.org/article/10.3389/fnut.2020.00095/full

Internet

https://www.frontiersin.org/article/10.3389/fnut.2020.00095/full

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