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Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

被引：5
|
作者：
Soto, Marvin [1 ]
Brenes, Mariana [2 ]
Jimenez, Nadiarid [2 ]
Cortes, Carolina [1 ]
Umana, Gerardina [3 ]
Perez, Ana Mercedes [1 ]
机构：
[1] Univ Costa Rica UCR, Ctr Nacl Ciencia & Tecnol Alimentos CITA, Ciudad Univ Rodrigo Facio, San Jose 115012060, Costa Rica
[2] Univ Costa Rica, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
[3] Univ Costa Rica, Lab Tecnol Poscosecha, Ctr Invest Agronom CIA, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
来源：
CYTA-JOURNAL OF FOOD | 2021年 / 19卷 / 01期
关键词：
Optimization; physicochemical properties; β -carotene; -cryptoxanthin; lycopene; response surface methodology; BETA-CAROTENE; THERMAL-DEGRADATION; ANTIOXIDANT; COLOR; KINETICS; STORAGE; FRESH; TEMPERATURE; LYCOPENE; MOISTURE;
D O I：
10.1080/19476337.2021.1893823
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to compare the physicochemical characteristics of papaya fruits from Costa Rica (Carica papaya L. cv Pococi) and vacuum-fried chips obtained from these fruits at three different postharvest ripening stages (RS3, RS4, and RS5) and select the optimal stage for vacuum frying. In addition, response surface methodology was used to optimize vacuum frying conditions (temperature and time) to obtain papaya chips with desirable characteristics. RS4 was found the most adequate ripening stage for processing papaya fruits to obtain vacuum-fried chips with suitable physicochemical characteristics and good sensory acceptance. The optimal vacuum frying conditions at 25 kPa were: 120 degrees C and 13.1 min. Vacuum frying caused 40 and 60% degradation of beta-carotene and beta-cryptoxanthin, respectively, and a 1.5-fold increase in the extractability of lycopene. The total carotenoid content of the vacuum-fried papaya chips was 381 mg/kg chips fresh weight.
引用
收藏
页码：273 / 286
页数：14
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