Optimization of Vacuum Frying Condition for Shallot

Abstract

Nowadays, healthy food has become more popular. This research was aimed to develop fried snack from shallot which is also good for human health. Normally fried snack is tasteful, but not healthy. This was due to high fat content. To reduce fat content from frying process, vacuum frying was used in this research. Using the central composite design, experiments were conducted at 550 -700 mm Hg of vacuum, 85-120°C and 5-25 minutes. From the obtained experimental data, empirical models were established to express the relationship between process parameters (including vacuum level, frying temperature and time) and product quality. Based on the models developed, the frying conditions were optimized using least square criterion. To minimize fat content of fried snack, shallot should be fried under vacuum 551 mm Hg and 108°C for 13 minutes. The optimal vacuum frying condition was conducted to compare with the deep fat frying. The result showed the improvement of product color as well as a decrease in fat content in the finished product. After 7 continuous vacuum frying processes, a slight change in acid value for the oil was found. Therefore, the optimal vacuum frying condition could be applied to produce fried snack from shallot.