%0 Journal Article %T Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices %A Tanushree Maity %A A. S. Bawa %A P. S. Raju %J International Journal of Food Science %D 2014 %I Hindawi Publishing Corporation %R 10.1155/2014/752047 %X The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100¡ãC, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter value decreased significantly ( ) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90¡ãC for 25£¿min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30£¿min of frying at 100¡ãC. 1. Introduction In recent years, fast food snacks industry has emerged as one of the important sectors for the modern consumers with a special desire for fried snack foods. Fried products are liked by all age groups and play an important role in consumer¡¯s diet because of their unique flavour and texture. Frying is a quick process which leads to a sterile and dry product with relatively longer shelf life. During the frying process, food is immersed in an oil bath at a temperature above the boiling point of water which results in counter flow of water vapor and oil at the surface of the product [1]. Oil uptake is one of the most important quality parameters of fried food. Oil consumption poses significant health problems such as coronary heart diseases, cancer, diabetes, and hypertension [2] and is irreconcilable with consumers awareness towards the consumption of healthier and low fat food products [3]. Degradation of important nutritional compounds and the generation of toxic molecules in the foodstuff due to high frying temperatures and exposure to oxygen have led to the development of healthy and low fat snack products [4, 5]. Vacuum frying is an excellent alternative to conventional frying which offers significant benefits such as the improvement of fried product safety and quality and reduced oil oxidation because of the low-temperature processing [6]. Vacuum frying is a deep-fat frying process, which is carried out in a closed system, below the atmospheric pressure, substantially reducing the boiling point of water and, hence, the frying temperature. The low frying temperatures and minimal exposure to oxygen are responsible for most of the benefits of the fried products, which include nutrient %U http://www.hindawi.com/journals/ijfs/2014/752047/