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Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying

This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45 s, immediately soaked in water at 30°C for 2 ...

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Principais autores: Suchada Maisont, Wisutthana Samutsri, Pemika Khamweera, Wuttichai Phae-ngam, Pichet Limsuwan
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2023-10-01
coleção:Frontiers in Sustainable Food Systems
Assuntos:
asparagus
snack
vacuum frying
SEM
crispiness
sensory quality
Acesso em linha:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1145946/full
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