Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L)

Document Type : Research Article

Authors

Nina Daliri

Fariba Zeynali

Mohsen Esmaiili

Urmia University

https://doi.org/10.22067/ifstrj.v11i1.43950

Abstract

In this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of Zucchini slices (Cucurbita pepo. L) during deep fat frying process were investigated. The samples were pretreated by blanching (97 ºC for 5 min) and microwave (900 W for 2min) methods before frying process. Frying experiments were carried out at two temperatures of 130 and 170 ºC for 7 and 4 minutes respectively by using two types of oil i.e. sunflower and special frying oils. The results showed that moisture content, oil uptake, acidity and peroxide values were significantly affected by temperatures, pretreatments and oil type (p

Keywords

Blanching

Deep fat frying

Microwave

Zucchini slices

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