Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips

In the present work, the processing variables
were optimized to retain betalain compound and their
effect on quality attributes (oil content, breaking force and
color) of fried beetroot chips. The beetroot slices were fried
in lab scale vacuum fryer. Experimental design with temperature
(86–153 �C), absolute pressure (1.3–9.7 kPa) and
frying time (2.6–9.4 min) as independent variables which
produced 20 different combinations, were studied using
response surface methodology to study the effect of these
variables on product responses. Multiple regression equations
were obtained to describe the effects of each variable
on product responses. Results predicted that optimum frying
conditions namely temperature ranging from 101 to
110 �C, pressure ranging from 2.9 to 4.4 kPa and time
6.0 min required for preparing beetroot chips with oil
content (Y1) B 15.7, breaking force (Y2) B 11.53, L*
value (Y3) C 27.94, a* value (Y4) B 17.87, b* value
(Y5) C 6.46, betalain content (Y6) C 13.05 (mg/l) and
overall acceptability (Y7) C 7.5. Further results showed
that traditionally fried beetroot chips contain 2.6 mg/l
betalain, 19.68 N breaking force, 21.1 L*, 15.18 a*, 2.38
b*, overall acceptability 6.0 and 38.41 % oil content.