The objective of this study is to assess effect of ripening and structural properties to nutrition and health benefit of vacuum fried tropical fruits. The main research question as follow
1. What is state of the art on vacuum frying with respect to physico-mecanical and phytochemical properties for different types of fruits and end products ( including role of maturity stages and fruit matrix, shortcoming and potentials to improve the quality) ?
2. How do (i.) type of fruit, (ii.) different maturity stages including the role of matrix; and (iii) processing condition affect the physico-mechanical, phytochemical and sensory properties of vacuum fried fruits during process?
3. what is the effect of (accelerated) storage and/or packaging on the quality of dried fruits (role of aw, time, temperature and packaging materials) ?
4. How do oil quality influence vacuum fried tropical fruit chips ?
5. what is the consumer perception and preference toward vacuum fried fruits when added to breakfast cereal ?
6. how can the product and process design of cereals with vacuum fried fruits be completed for specific health attributes in an integrated way?
Comments (1)
fitriyono said
at 10:50 am on Oct 2, 2015
The objective of this study is to assess effect of ripening and structural properties to nutrition and health benefit of vacuum fried tropical fruits. The main research question as follow
1. What is state of the art on vacuum frying with respect to physico-mecanical and phytochemical properties for different types of fruits and end products ( including role of maturity stages and fruit matrix, shortcoming and potentials to improve the quality) ?
2. How do (i.) type of fruit, (ii.) different maturity stages including the role of matrix; and (iii) processing condition affect the physico-mechanical, phytochemical and sensory properties of vacuum fried fruits during process?
3. what is the effect of (accelerated) storage and/or packaging on the quality of dried fruits (role of aw, time, temperature and packaging materials) ?
4. How do oil quality influence vacuum fried tropical fruit chips ?
5. what is the consumer perception and preference toward vacuum fried fruits when added to breakfast cereal ?
6. how can the product and process design of cereals with vacuum fried fruits be completed for specific health attributes in an integrated way?
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