VACUUM FRIED OKRA
Local variety of okra chips fried using the vacuum frying technology
Executive Summary
Vacuum fried okra provides a healthy alternative to junk foods because it is lower in fat, has vast amount of fiber and has no artificial colors. Vacuum frying is an alternative method to the traditional atmospheric deep-fat frying that offers the health benefits associated with less adverse effects on oil quality while still preserving the natural color and flavor of the product.
The Problem
Presently, the snack or crisps items in the domestic market are dominated by carbohydrate-rich crops or based materials through atmospheric frying. Vegetables are added to make the food item healthier than its counterparts. Vegetables, if used, are declared as an ingredient only and not as the main raw material for the snack items. By introducing vacuum fried okra in the market, consumers will be provided with a healthier snack food item option, with okra as the main raw material, and not as an ingredient.
The Solution
Through the application of vacuum frying technology, okra which has high amount of fiber can be processed to produce a crispy product, with less oil uptake and has highly acceptable appearance and overall quality attributes. Resulting vacuum fried okra product has low amount of fat and has good amount of fiber as compared to the available carbohydrate-rich based chips fried using atmospheric frying.
Competitive Advantage
- Healthier alternative to junk foods
- Less fat and higher fiber content than commercially available chips
- Makes use of locally available okra variety from the Philippines for easier access from local farmers
Target Market
Children aged from 4 to 17 years old who need healthier food alternatives serve as the primary market of the vacuum fried okra product. In the Philippine market, 31% serves as the percentage of the children population from 2018.
Contact
Ma. Bettina A. Macaraeg
SRS II, FPD DOST-ITDI
Tel. No. (02) 8837-2071 local 2186
Email: mbamacaraeg@itdi.dost.gov.ph