Quality Attributes of Mango Chip by Vacuum Frying

Vacuum frying is a frying process below atmospheric pressure. It better preserves the nutritional value, aroma, and color of the fried product. There is an increased demand for healthy fried chip with good taste, texture, and appearance. Nowadays, many health-conscious consumers prefer low fat foods. Mango possesses favourable nutritional components as an excellent source of phenolics, carotenoids and vitamin C, unique flavour, aroma and colour. In our research, mango slices were vacuum fried at 80/45, 85/40, 90/35, 95/30, 100/25 (oC/minutes) at 15 kPa pressure. The prepared chips were analyzed for quality attributes. Mango chip fried at 90oC in 35 minutes at 15 kPa maximum showed the lowest oil uptake and the highest ascorbic acid, total phenolic, firmness acceptability. The vacuum frying could be considered as an appropriate alternative to make mango chip with high nutritional values and required quality properties.