Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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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Iranian Food Science and Technology Research Journal
Volume 11, Issue 1 - Serial Number 31
March and April 2015
Pages 48-55

  • Receive Date 14 September 2013
  • Accept Date 16 April 2014
  • First Publish Date 21 March 2015

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