Physical properties and palatability of vacuum-fried snacks from underutilized bulbils of <i>Dioscorea japonica</i> Thunb.

This study aimed to evaluate the physical properties and palatability of vacuum-fried snacks prepared from underutilized Dioscorea japonica bulbils. Samples were fried under atmospheric conditions (AF) and vacuum conditions at 80 °C (VF80 °C) and 98 °C (VF98 °C) to optimize frying conditions. Vacuum-fried samples retained a color closer to raw bulbils and exhibited a more porous structure than AF. Compared to AF, VF98 °C was crispier, shorter, and easier to break due to a higher total number of rupture points per mm and greater strain at maximum stress. Sensory evaluations using a young consumer panel unfamiliar with Dioscorea bulbils (n = 30, 30.2 ± 5.3 years) indicated that VF98 °C was preferred over AF and VF80 °C for texture and overall palatability. These findings suggest that VF98 °C frying can enhance the textural properties and acceptability of D. japonica bulbils, supporting their potential utilization as a novel snack ingredient.