Effect of process variables on physicochemical properties of taro (Colocasia esculenta) chips during vacuum frying.

Demand for nutritional quality snacks increases along with the increase in snack consumption. Vacuum frying is an alternative technology to produce snacks with better nutritional content compared to atmospheric frying. The objective of this study was to investigate the effect of frying temperature and frying time on the physicochemical changes of taro (Colocasia esculenta) chips related to their quality attributes. The variables selected for investigation were vacuum pressure (93kPa), frying temperature (102°C, 112°C), and frying time (25, 30, and 35 minutes). Moisture content, fat content, texture, color, and sensory analysis were monitored. Temperature and time treatment significantly influenced physicochemical parameters such as moisture content, oil uptake, and color. The taro chips fried in a vacuum at 112°C for 30 minutes had the highest acceptance score. [ABSTRACT FROM AUTHOR]