00000ctm a22000003a 4500 UP-99796217613076319 Buklod 20230529131620.0 t r |||| u| ta 230529s2018 xx r |||| u| | (iLib)UPD-00413164916 DCHE rda eng DMLUC LG 993.5 2018 F66 S27 Saren, Miguel Nicolo L. author. Oil quality monitoring during process optimization of vacuum fried Mangifera Indica L. var. Katchamita mangoes Miguel Nicolo Saren ; Joyce Abigail A. Tabardillo, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2018. x1, 117 leaves 28 cm. + 1 CD ROM (4 3/4 in.) text rdacontent unmediated rdamedia volume rdacarrier Thesis (Bachelor of Science in Food Technology)--University of the Philippines Diliman December 2018. Bibliography : pages 60-74. Thesis classification: P This study aims to monitor product and frying oil quality during vacuum frying process optimization of mango chips (Mangifera indica L. var. Katchamita) in the interest of ensuring quality and safety. Mangoes vacuum fried for 5.68-224 s, at 81-123°C and 1.0- 6.0 kg load capacity were analyzed for the amount of oil absorbed, free fatty acid (FFA) content, and 2-thiobarbituric acid value (TBA). Frying oil quality was monitored by determining %FFA, TBA and total color difference (∆). Oil absorbed ranged from 19.03±4.95 to 58.28±9.21% (wet basis). No significant model for oil absorbed correlating to frying parameters was found. The %FFA of the products and the oil extracted ranged from 4.47x10-3±7.43x10-7 to 0.15 ±1.60 x 10-5% and 0.05±1.29x10-2 to 0.37±3.70x10-3 %, respectively. Frying oil FFA content of increased to 0.03 ± 5.67 x 10-3 - 0.07 ± 8.24 x 10-3% as compared to fresh oil. No general trend was observed from the %FFA values relating to repeated oil use; but the results for the product and frying oil were acceptable based on existing standards. Inconsistency in results may be attributed to oil replenishment at certain runs during process optimization. TBA values did not follow a significant trend and results were found to be below detection limit. While no significant effects of repeated oil use were observed on L*, a*, and b* values of the frying oil, a decreasing trend in total color difference (ΔE) was found. Deviations from expected results and inconsistent trends may have been a possible consequence of oil replenishment and due to minimal oil deterioration from vacuum frying. Mango Philippines. Cooking (Mangos) Philippines. Mango industry Philippines. Mango Health aspects. Tabardillo, Joyce Abigail Thesis adviser. FI UP UPD DCHE LG 993.5 2018 F66 S27 Thesis