Fritura al Vacío: Un enfoque nutricional

Coronel, Manuel

doi:10.29019/enfoqueute.v5n3.41

Cited by 1 publication

(1 citation statement)

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“…The golden color characteristic of most fried foods is affected by the process conditions, mainly time, temperature and type of oil, as well as by the characteristics of the product, and the previous storage conditions [7], besides the color is affected by the chemical composition of the raw material and determines the processing capacity [9]. The application of lower temperature in vacuum frying allows to improve the color of fried foods [10]. The objective of this study was to determine the weight losses of coastal carimañola during vacuum frying.…”

Section: Introductionmentioning

confidence: 99%

Weight losses determination of coastal carimanola during vacuum frying

Sampayo-Rodriguez¹,

Castillo²,

Paternina-Sierra³

2018

ces

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Fried foods are the first to be consumed, because it is a quick preparation method and mainly because of the sensory characteristics that the frying process confers as flavor, smell, texture and color. The frying process involves physical changes such as weight loss by cooking, oil adsorption, changes in texture and chemical changes such as non-enzymatic browning reactions, which mainly depends on the color. Many of these changes are undesirable in fried foods, so a frying technique has been developed that allows reducing these changes while preserving the characteristics of food, such as vacuum frying, which thanks to the pressure to which the food is made. The process allows to reduce the frying temperature, since it reduces the absorption of oil that is normally used in conventional frying. The objective of this work was to analyze the percentages of weight loss and the qualitatively color of the carimañolas fried by means of the vacuum technique. For this, a non-random rotary compound central experimental design (DCC-R) with a factorial design of 22 and 13 experimental runs was used. Frying under vacuum reduces the weight loss by cooking in carimañola samples. It was shown to be directly proportional to the increase in temperature for a frying time.

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Section: Introductionmentioning

confidence: 99%