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OPTIMIZATION of VACUUM FRYING CONDITIONS of EGGPLANT (Solanum Melongena L.) SLICES by RESPONSE SURFACE METHODOLOGY

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OPTIMIZATION of VACUUM FRYING CONDITIONS of EGGPLANT (Solanum Melongena L.) SLICES by RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF VACUUM FRYING CONDITIONS OF EGGPLANT (Solanum melongena L.) SLICES BY RESPONSE SURFACE METHODOLOGY José D. Torres, Armando Alvis, Diofanor Acevedo, Piedad M. Montero and Diego F. Tirado SUMMARY Due to the global trend to consume low-fat products, efforts minance (L*) decreased with increasing temperature and frying are being made to reduce oil uptake in fried products. In this time in all processed samples. Oil uptake, color change (∆E) paper, the effect of pretreatments and parameters of the vacu- and breaking force increased significantly with the increase of um frying process on quality attributes of purple creole egg- these same factors. The highest desirability (0.73) was obtained plant slices is presented. A lab-scale vacuum fryer was used in blanched samples treated at 130°C during 210s. The opti- to perform vacuum frying at a maximum pressure of 30kPa. mum values in responses were: moisture 64.77%, oil 3.89%, Numerical optimization was carried out using the response ∆E 16.67, luminosity 82.59, breaking force 0.96N, color 4.65, surface methodology (RSM) through a randomized Box-Behnk- odor 4.06, taste 4.25 and greasiness 4.35. The correlation coef- en experimental design, with three factors: frying temperature ficients R2 for the response variables indicated a good fit of the (120, 130 and 140°C), frying time (120, 210, and 300s) and data to second-order regression models. Vacuum frying is an pretreatment (control, blanching and drying), which were es- alternative to process eggplant slices with low-oil content and tablished through preliminary tests. Moisture content and lu- high acceptability. Introduction combined with other culinary oil is submitted to high tem- of water, allowing the remov- presentations (Lo Scalzo peratures in the presence of al of water from the product Eggplant (Solanum melon- et al., 2016). water and air, which leads to at a higher rate (Mariscal and gena L.) is a horticultural Frying is one of the most the formation of a wide vari- Bouchon, 2008). species with high nutritional popular and important meth- ety of compounds through Air absence during vacuum value, since it is rich in vita- ods of food processing around hydrolytic, thermic and oxida- frying can inhibit lipid oxida- mins and phenolic compounds the globe (Tirado et al., 2013; tive reactions (Dueik and tion and darkening of fruits in the flesh, and anthocyanins 2015). It can be defined as a Bouchon, 2011). The use of and vegetables (Shyu and in the peel, all with antioxi- special type of cooking by oil vacuum is an alternative to Hwang, 2001; Shyu et al., dant properties (Aramendiz- immersion at a temperature improve quality of products 2005). Therefore, dehydrated Tatis et al., 2010). Eggplant is above the boiling point of during deep fat frying food produced by vacuum one of the most abundantly water (Tirado et al., 2012). (Garayo and Moreira, 2002). frying can exhibit a crunchy grown vegetables in the During the process, foods ex- In the vacuum frying process- texture, suitable color and Colombian Caribbean Region, perience starch gelatinization, es, foods are submerged into flavor, and appropriate nutri- especially in Cordoba, Sucre protein denaturation and other oil in a hermetic system ent retention (Da Silva and and Bolívar departments changes in microstructure, where pressure is decreased Moreira, 2008; Diamante (Correa et al., 2010). It can be physical and organoleptic below atmospheric levels. et al., 2012; Šumić et al., consumed dried, cooked, as properties (Pedreschi, 2012). This makes it possible to re- 2016). Some authors suggest paste, pickled, and fried or During atmospheric frying, duce the boiling temperature that evaporated water from KEYWORDS / Moisture Loss / Oil Uptake / Optimization / Quality Attributes / Solanum melongena L. / Vacuum Frying / Received: 01/26/2017. Modified: 09/27/2017. Accepted: 10/05/2017. José D. Torres. Food Engineer, Uni- (Univalle), Colombia. Resear- Salle, Colombia. Specialist in Engineering, Universidad Com- versidad de Cartagena (Unicar- cher, Unicórdoba, Colombia. Food Science and Technology, plutense de Madrid, Spain. tagena), Colombia. M.Sc. Agro- Diofanor Acevedo. Food Engi- UNAL, Colombia. M.Sc. In Researcher, Unicartagena, Food Sciences, Universidad de neer and Pharmaceutical Che- Food Science and Technology, Colombia. Address: Grupo de Córdoba (Unicórdoba), Colom- mist, Unicartagena, Colombia. Universidad de Zulia, Vene- Investigación Nutrición, Salud bia. Ph.D. student in Engi- Specialist in Food Science and zuela. Ph.D. in Sciences, y Calidad (NUSCA), Uni- neering Sciences, Ponti-ficia Technology, Universidad Nacio- Universidad Rafael Belloso cartagena. Ave. del Consulado, Universidad Católica de Chile. nal de Colombia (UNAL), Chacín, Venezuela. Researcher, calle 30 Nº 48-152. Campus Armando Alvis. Food Engineer, Colombia. Ph.D. In Food Engi- Unicartagena, Colombia. Piedra de Bolívar. Cartagena, Universidad INCCA de Colom- neering, Univalle, Colombia. Diego F. Tirado. (Corresponding Colombia. e-mail: dtiradoa@ bia. Specialist in Educational Researcher, Unicartagena, author). Food Engineer and unicartagena.edu.co Management, UNICÓRDOBA, Colombia. M.Sc. in Environmental En- Colombia. Ph.D. in Food Engi- Piedad M. Montero. Food En- gineering, Unicartagena, Colom- neering, Universidad del Valle gineer, Universidad de la bia. Ph.D. student in Chemical OCTOBER 2017 • VOL. 42 Nº 10 0378-1844/14/07/468-08 $ 3.00/0 683 OPTIMIZACIÓN DE LAS CONDICIONES DE FRITURA AL VACÍO DE RODAJAS DE BERENJENA (Solanum melongena L.) UTILIZANDO LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA José D. Torres, Armando Alvis, Diofanor Acevedo, Piedad M. Montero y Diego F. Tirado RESUMEN Dada la tendencia mundial de consumir productos bajos en nuyeron con el aumento de temperatura y tiempo de fritura grasa se hacen esfuerzos para reducir la absorción de grasa en todas las muestras procesadas. La absorción de aceite, en los productos sometidos a fritura. En este trabajo se pre- cambio de color (∆E) y fuerza de ruptura aumentaron signi- senta el efecto de pretratamientos y parámetros del proceso ficativamente con el incremento de estos factores. Se obtuvo de fritura al vacío sobre los atributos de calidad de rodajas la mayor deseabilidad (0,73) en muestras escaldadas tratadas de berenjenas de la variedad criolla morada. Se utilizó una a 130ºC durante 210s. Los valores óptimos en las respuestas freidora a escala de laboratorio para llevar a cabo la fritura fueron: humedad 64,77%; aceite 3,89%; ∆E 16,67; luminosi- al vacío a presión máxima de 30kPa. Se realizó optimización dad 82,59; fuerza de ruptura 0,96N; color 4,65; olor 4,06; sa- numérica utilizando la metodología de superficie de respuesta bor 4,25; y grasosidad 4,35. Los coeficientes de correlación (MSR) a través de un diseño experimental Box-Behnken alea- R2 para las variables respuestas indicaron buen ajuste de los torizado, con tres factores: temperatura de fritura (120, 130 y datos a los modelos de regresión de segundo orden. La fritu- 140ºC), tiempo de fritura (120, 210 y 300s) y pretratamiento ra al vacío es una alternativa para procesar y obtener roda- (control, escaldado y secado), establecidos en ensayos preli- jas de berenjena con bajo contenido de aceite y alta acepta- minares. El contenido de humedad y luminosidad (L*) dismi- bilidad sensorial. OPTIMIZAÇÃO DAS CONDIÇÕES DE FRITURA A VÁCUO DE RODELAS DE BERINJELA (Solanum melongena L.) UTILIZANDO A METODOLOGIA DE SUPERFÍCIE DE RESPOSTA José D. Torres, Armando Alvis, Diofanor Acevedo, Piedad M. Montero e Diego F. Tirado RESUMO Devido à tendência mundial em consumir produtos baixos em luminosidade (L*) diminuíram com o aumento de temperatura e gordura, são realizados esforços para reduzir a absorção de tempo de fritura em todas as amostras processadas. A absorção gordura nos produtos submetidos a fritura. Neste trabalho se de óleo, mudança de cor (∆E) e força de ruptura aumentaram apresenta o efeito de pré-tratamentos e parâmetros do proces- significativamente com o incremento de estes fatores. Obteve-se so de fritura a vácuo sobre os atributos de qualidade de rode- a maior desejabilidade (0,73) em amostras escaldadas tratadas las de berinjelas roxa. Utilizou-se uma fritadeira em escala de a 130°C durante 210s. Os valores óptimos nas respostas foram: laboratório para realizar a fritura a vácuo na pressão máxima umidade 64,77%; óleo 3,89%; ∆E 16,67; luminosidade 82,59; de 30kPa. Realizou-se optimização numérica utilizando a meto- força de ruptura 0,96N; cor 4,65; olor 4,06; sabor 4,25; e gor- dologia de superfície de resposta (MSR) através de um desenho dura 4,35. Os coeficientes de correlação R2 para as variáveis experimental Box-Behnken aleatorizado, com três fatores: tem- respostas indicaram bom ajuste dos dados aos modelos de re- peratura de fritura (120, 130 e 140°C), tempo de fritura (120, gressão de segunda ordem. A fritura a vácuo é uma alternativa 210 e 300s) e pré-tratamento (controle, escaldado e secado), es- para processar e obter rodelas de berinjelas com baixo conteú- tabelecidos em ensaios preliminares. O conteúdo de umidade e do de óleo e alta aceitabilidade sensorial. food during deep frying is to- ments are useful to improve several independent varia- Materials and methods tally replaced by oil that is and control oil uptake, obtain- bles (Esan et al., 2015; Abtahi accumulated in the crust, ing suitable textures, promoting et al., 2016; Yuksel and Sample preparation and which would be the way how sugar lixiviation and air re- Kayacier, 2016). storage conditions absorption takes place but, so moval from tissues. It is im- So far, no vacuum frying far, the mechanisms have not portant to have adequate infor- process for eggplant has been Fresh eggplant (S. melonge- been fully clarified (Zhang mation and methods for moni- reported in the literature, de- na L.), variety creole purple et al., 2016). An alternative to toring the process and to en- spite the importance of this with yellow seeds, character- reduce surface oil uptake in sure the quality of products type of research for the devel- ized in a previous work by vacuum-fried products is the under vacuum frying.
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