Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L)

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 11, Issue 1 - Serial Number 31, March and April 2015, Pages 48-55   

Document Type: Research Article

DOI: 10.22067/ifstrj.v11i1.43950

Authors

Nina Daliri; Fariba Zeynali; Mohsen Esmaiili

Urmia University

Abstract

In this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of Zucchini slices (Cucurbita pepo. L) during deep fat frying process were investigated. The samples were pretreated by blanching (97 ºC for 5 min) and microwave (900 W for 2min) methods before frying process. Frying experiments were carried out at two temperatures of 130 and 170 ºC for 7 and 4 minutes respectively by using two types of oil i.e. sunflower and special frying oils. The results showed that moisture content, oil uptake, acidity and peroxide values were significantly affected by temperatures, pretreatments and oil type (p

Keywords

Blanching; Deep fat frying; Microwave; Zucchini slices

References