Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks.Revista : LWT-Food Science and Technology
Volumen : 50
Número : 1
Páginas : 361-365
Tipo de publicación : ISI Ir a publicación
The objective of this research was to study the quality attributes of vacuum and atmospheric dried carrot snacks, as well as their sensory map compared to atmospheric and vacuum fried samples, to understand their potential as a healthy snack. Carrot slices were dehydrated until they reached a water activity of 0.44. Atmospheric drying was done in two-steps (100 °C, 10 min followed by 80 °C, 110 min), whereas vacuum drying (6.5 kPa) was carried out at 60 °C, to provide a product with the required water activity in 2 h, as in atmospheric drying. Vacuum (6.5 kPa) and atmospheric frying were carried out at 98 and 160 °C, respectively. Dried products were compared in terms of color, carotenoids content, Maillard reaction occurrence and texture. A flash-profile test was performed to evaluate sensory attributes of dried and fried snacks. Carotenoids retention and color were similar for atmospheric and vacuum dried products, but, texture was negatively affected in vacuum dried ones. Regarding sensory perception, vacuum inclusion had a better effect in frying compared to drying. As a final point, some instrumental analyzes were successfully related to sensory evaluation, and therefore, could be used as a good proxy in future studies.