Study of oil uptake during deep-fat frying of Taro (<i>Colocasia esculenta</i>) chips

Gamboa, Ernestina Paz; Figueroa, E. Ramírez; Vivar-Vera, M. A.; Bravo-Delgado, Humberto Rafael; Zavaleta, O. Cortés; Ruíz-Espinosa, H.; Ruiz-López, I.I.

doi:10.1080/19476337.2015.1010587

Cited by 9 publications

(10 citation statements)

References 37 publications

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“…The researchers found that by increasing the temperature and frying time, the moisture content of the chips fell while the oil content increased. These same results were obtained by other authors [5], [23]. A lower oil absorption was observed in comparison with the study reported by Paz et al, [5], which fried Malanga chips at atmospheric pressure at temperatures of 180 °C and 200 °C, and times of 1 min and 3 min, obtaining a maximum and minimum value of oil absorption of 71.45% and 26.04% respectively; this could be due to the different thicknesses of the sample, the geometric figure and the high temperatures used.…”

Section: B Oil Absorptionsupporting

confidence: 83%

“…These same results were obtained by other authors [5], [23]. A lower oil absorption was observed in comparison with the study reported by Paz et al, [5], which fried Malanga chips at atmospheric pressure at temperatures of 180 °C and 200 °C, and times of 1 min and 3 min, obtaining a maximum and minimum value of oil absorption of 71.45% and 26.04% respectively; this could be due to the different thicknesses of the sample, the geometric figure and the high temperatures used. These authors also reported significant differences in the amount of oil absorbed during Malanga frying in both bleached and non-bleached samples (p <0.01).…”

Section: B Oil Absorptionsupporting

confidence: 83%

“…This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g healthier foods), which has motivated the research of strategies to decreasing of oil absorption [5], an alternative to reduce the final content of oil is through vacuum frying, which consist of decreasing the system pressure at lower levels, with purpose of reduce the boiling point of the water and remove moisture content more quickly and, in turn, low the frying temperature and time frying, favoring sensory and physicochemical properties of the product.Aráuz&Ñurinda [6] evaluated the use of the Malanga as raw material for developing of a new product type snack; they found that the design of this agro-industrial productive process represents a developmental option, because it would provide an essential element in the diversification of the manufacturing industry. Ramírezet al, [7]sensorially characterized Malanga chips through the quantitative descriptive analysis and a rapid profile test using trained and non-trained panelists, these authors reported good acceptance by part of the product.…”

mentioning

confidence: 99%

mentioning

confidence: 99%

“…This kind of food is very consumed due to its sensory characteristics which are imparted by frying of it; these qualities are unique and granted by the other changes that are given during frying process where the oil quality direct influence on the product quality. Likewise, Gamboaet al, [5] researched the effect of scalding on the oil absorption during the frying of Malanga chips, having into account the sample thickness, oil temperature and frying time; demonstrated that application of frying in short times and high temperatures decreased the oil absorption in the scalded and non-scalded samples. Besides, it was reported that oil absorption was high in the non-scalded chips Malanga chips, observing the inverse trend in the scalded chips.…”

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confidence: 99%

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Mass transfer during the vacuum frying of Malanga slices (Colocasiaesculenta)

Correa¹,

Gallo-García²,

González-Morelo³

et al. 2017

IJET

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Abstract-The objective of this research was to study the mass transfer during vacuum frying of Malanga slices (Colocasiaesculenta).Anexperimental design under 3 × 3factorial structure including two factors and four central points was employed. The factors were: Frying time (X 1 ) at 60, 80 and 300 s and Frying temperature(X 2 ) at 110, 130 and 150 °C for a total of 13 experimental units. The optimization process was made using the response surface methodology (RSM) and a second-order regression model was fitted. Finally, the moisture content and oil content was determined to be evaluated in a sensory analysis under a five-point hedonic scale. Malanga slices reached to loss 88.5 % moisture and to increase the oil absorption to 37.02% as the temperature and frying time increased. It can be due to during this process the matrix structure is modified and water flows with high ease of heating media, leaving empty spaces where the oil enters.Keyword-Diffusion coefficient, moisture, oil, sensory analysis I. INTRODUCTION Malanga (Colocasiaesculenta), also known as Taro, is a herbaceous plant of the family of Araceae, an edible root that represents an important source of calories in the regions of the world (4.2 to 4.4) Kcal g -1 dry matter and is favorably compared with other similar products such cassava (1.3 to 1.5) Kcalg -1 dry matter, eating in tropical areas of the world. Besides, it is starch-rich (21.1 to 26.2) % wet basis and has high contents of potassium and magnesium (2251 to 4143) mg*100 g -1 dry and (118 to 219) mg 100g -1 dry matter, respectively.Because of the small sizes of its starch granules, Malanga is highly digestible, used in food preparation. In fact, it has been estimated there is a 30 % of losses during storage of this tuber, and this fraction could resolve hunger problems [1]. To minimize the losses of this tuber, it must be applied a food processing operation to carry from perishable to non-perishable foods. This food matrix has not received attention to improve its potential, which allows its widespread use; most existing studies on Malanga have focused on the characterization of the physicochemical, thermal and microstructural properties of flours, starches and pastes [2].In Colombia is getting started to expand the Malanga consumption, but it is not presented a great demand still by consumers compared with other similar products. However, in other countries, it makes part of the daily diet of people due that is a good source of nutrients and minerals [3]. Like other starchy foods such as potatoes, cassava, plantains, yams; a viable and easy way to increase the Malanga consumption is through of development of fried products. Deep-fat frying is the most old and used to make delicious and crispy foods [4]. This unit operation consists in the immersion of food materials in heated edible oils above the boiling point of the water, producing the quality attributes desired such as color, taste, texture and mouthfeel. Nevertheless, this process is incompatible with recent trends of consumption (e.g ...

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Section: B Oil Absorptionsupporting

confidence: 83%