It may be concluded that vacuum frying could be an efficient alternative method of frying. The vacuum frying can be used to reduce oil content during production of fried foods such as beetroot chips with higher retention of betalain content (13.68 mg/l) as compared to atmospheric fried beetroot chips (2.6 mg/l).
Vacuum Frying of vegetables is a relatively new process. Rather than deep frying the vegetables in oil at high temperature, the vegetables are processed at lower temperatures. This helps in retention of natural nutrients, color, texture and flavor. This also results in very low oil absorption and oil degradation. These chips are made by using high quality produce sourced directly from the farmers. The chips are rich in taste, crispy and very low on fat.
KEY BENEFITS
Low on fat – High Potassium – Vitamin B9 – High Fiber & Iron – Anti inflammatory - Lowers blood pressure
Low Fat, All Natural, No Preservatives, No artificial colours, No added sugar, Gluten Free, MSG free, Vegan friendly
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