Objective To diversify the utilization of dried Junzao jujube resources, microwave vacuum puffing technology was used to develop Junzao crispy chips as a snack food.
Methods Puffing temperature, microwave time, and slice thickness were selected as single-factor experimental conditions, with fuzzy mathematical sensory score and brittleness as response values. The microwave vacuum puffing drying process was optimized using fuzzy mathematical sensory evaluation combined with response surface methodology, and the volatile substances of the optimized Junzao crispy chips before and after drying were compared.
Results The optimal drying process conditions for Junzao crispy chips were: puffing temperature of 67 ℃, microwave time of 3 min, and slice thickness of 6 mm. Under these optimized parameters, the sensory score of Junzao crispy chips reached 89.28, with a brittleness of 1 731.33 g. The texture and hardness were moderate, and the puffiness, brittleness, and rehydration ratio were optimal, enhancing the overall sensory quality. The volatile compounds of Junzao crispy chips before and after drying were analyzed by solid-phase microextraction combined with GC-MS. Compared with before drying (CK), the Junzao crispy chips after drying (microwave vacuum puffing drying, MVPD) showed 10 additional volatile compounds, including acids such as hexadecanoic acid, 2-methylbutyric acid, dodecanoic acid, octadecanoic acid, tetradecanoic acid, and Z-7-tetradecenoic acid; aldehydes such as pentadecanal and tetradecanal; heterocyclic compounds such as N-acetyl-4(H)-pyridine and 4H-6-undecyl-2H-pyran-2-one; as well as 3,4'-bisphenol A.
Conclusion The research results can provide a reference for the development of Junzao crispy chips and other dried fruit snack foods.
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