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

Fitriyono Ayustaningwarno; Elise van Ginkel; Joana Vitorino; Matthijs Dekker; Vincenzo Fogliano; Ruud Verkerk

doi:10.3389/fnut.2020.00095

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

Front Nutr. 2020 Jul 17:7:95. doi: 10.3389/fnut.2020.00095. eCollection 2020.

Authors

Fitriyono Ayustaningwarno^{1

2

3}, Elise van Ginkel¹, Joana Vitorino¹, Matthijs Dekker¹, Vincenzo Fogliano¹, Ruud Verkerk¹

Affiliations

¹ Food Quality and Design, Wageningen University & Research, Wageningen, Netherlands.
² Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
³ Center of Nutrition Research, Diponegoro University, Semarang, Indonesia.

Abstract

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 mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120°C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100°C for 20 min is preferred for producing high-quality healthier fruit snacks.

Keywords: color; fat; mango; ripening; texture; vacuum frying; vitamin C; β-carotene.