Fermented scallion heads are an indigenous and traditional food product in Vietnam. This product is produced at the home by processing without time control. This leads to negative changes in texture and color of the product. The objective of this study wa

Abstract

This study investigated the optimal parameters to produce a chip product of quality
assurance and high sensory value from Ba Mau mangoes meeting VietGAP standard in
Cho Moi district, A Giang province. Research results showed that the Ba Mau mangoes
was blanched in CaCl2 solution for 60 seconds to minimize vitamin C loss and improve
the color and texture of product. With a vacuum frying temperature and time of 1400C
for 120 seconds, the product reached a relatively low humidity (4.81%), the structure
was crispy porous and the color was bright yellow. The ratio of mixing between mango
powder and chili powder was 4% and 1.5% combined with other spices such as monosodium glutamate 1%, milk powder 2%, sugar 4%, salt 2.5% making a product with
nice color, sweet and sour taste combined with mild spicy and typical aroma of Chip
“Ba Mau” mangoes.