Effect of salt immersion, slaked lime immersion, and freezing on quality and sensory of pineapple chip processed with vacuum frying
D Khoshy(a), D Fardenan(a), J D Haloho(a), S U Marzuki(a)

(a)West Kalimantan Assessment Institute for Agricultural Technology, Jl. Budi Utomo No. 45 Pontianak 78241 Indonesia

Abstract

In this study, the effect of immersion of fresh pineapple in salt (NaCl) solution and slaked lime (Ca(OH)2) solution on quality and sensory of pineapple chip were investigated. A comparison of the freezing effect in each pretreatment was also studied to decide the suitable recommendation of pineapple chip processing technology for Micro, Small, and Medium Enterprises. The fresh pineapple slices were subjected to NaCl solution and Ca(OH)2 solution for 30 minutes. To study the effect of freezing, the samples were frozen for 24 hours. All samples were fried using a vacuum fryer at 70C and 60 mmHg for 70 minutes. The study showed that immersion in NaCl solution resulting in the highest moisture and ash content while immersion in Ca(OH)2 solution gave the highest fat content. The freezing gave lower moisture and fat content but higher ash content in all treatments without significant differences. In sensory evaluation, immersion in NaCl solution displayed the highest acceptance in taste, texture, and overall acceptance with a 5-scale hedonic test while freezing showed significantly lower acceptance compared to the nonfreezing treatment except for the immersion in Ca(OH)2 solution.

Keywords: Pineapple chip, vacuum frying, pretreatment, freezing

Topic: Genetically Modified Foods, Food Safety, and Product Development