Process Optimization for Development of Vacuum Fried Papaya (Carica papaya) Chips Using Response Surface Methodology

The effect of frying temperature, time and thickness of the slices on the quality of vacuum fried papaya chips was studied using the response surface methodology and following the central composite rotatable design. The results showed that moisture content, oil uptake, firmness, browning index and overall acceptability of fried papaya chips were significantly (p < 0.0001) influenced by all the independent variables. The browning index and overall acceptability of fried papaya chips were positively correlated with an increase in thickness of slices, whereas moisture content, fat content and firmness value were affected negatively with an increase in slice thickness. An increase in temperature positively affected all the response values except browning index, which was higher when slices were fried at high temperatures. The optimal vacuum frying condition for papaya chips was found to be 100 °C, 28 min and 3.1 mm slice thickness. The high correlation coefficients (95.55–98.70%) obtained for the responses indicate adequately fitness of the regression models.