Assessment of quality characteristics of fried zucchini slices, pre-dried with osmotic dehydration
Abstract
In this study, it was aimed to investigate the
quality characteristics of fried zucchini slices pre-dried using osmotic dehydration
(OD) method at varying conditions (salt concentration, vacuum or ultrasound
application, time). Textural properties (hardness, elasticity, cohesiveness,
chewiness, firmness), surface color values (L*, a*, b*), moisture and oil
content of the final product were determined. Textural properties did not
change with OD applications (p>0.05). Vacuum and solution concentration
applied during OD method had significant effects on surface color values
(p≤0.05). OD did not cause any significant change in final moisture and oil
content of the fried product. In case of ultrasound assisted osmotic
dehydration (US-OD), it was seen that the effect of time on moisture content
was important the solution concentration
of 5% (p≤0.05). On the other hand, changes at salt concentration have created significant
differences in both the application process (p≤0.001). When solution
concentration was 0%, effect of time was negligible to oil content (p>0.05).
Notwithstanding, the solution concentration for both processing time was found
to be significant (p≤0.05).
Keywords
Osmotic dehydration,Ultrasound,Frying,Textural properties,Surface color values,Moisture content
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