Evaluación de los parámetros de calidad durante la Fritura de rebanadas de papa criolla
DOI:
https://doi.org/10.22517/23447214.1317Abstract
La fritura es un método de deshidratación utilizado principalmente sobre productos amiláceos con el fin de cambiar sus características estructurales y organolépticas para hacerlos más atractivos al consumidor. En el presente trabajo se determinó las condiciones óptimas de fritura por inmersión a presión atmosférica en rebanadas de papa criolla (solanum phureja). La calidad de los chip fueron evaluados mediante determinaciones de humedad, textura, grasa y color. El contenido de grasa final es inversamente proporcional al promedio final de humedad. Los dos mejores resultados de contenido de grasa (170-2.5- 2.5 y 170-2.0-1.5) fueron tratamientos con alto índice de humedad con 21.93 y 24.09% respectivamente.Downloads
Downloads
-
Vistas(Views): 1505
- PDF (Español (España)) Descargas(Downloads): 3659
Published
How to Cite
Issue
Section
License
Copyrights
The journal is free open access. The papers are published under the Creative Commons Attribution / Attribution-NonCommercial-NoDerivatives 4.0 International - CC BY-NC-ND 4.0 license. For this reason, the author or authors of a manuscript accepted for publication will yield all the economic rights to the Universidad Tecnológica of Pereira free of charge, taking into account the following:
In the event that the submitted manuscript is accepted for publication, the authors must grant permission to the journal, in unlimited time, to reproduce, to edit, distribute, exhibit and publish anywhere, either by means printed, electronic, databases, repositories, optical discs, Internet or any other required medium. In all cases, the journal preserves the obligation to respect, the moral rights of the authors, contained in article 30 of Law 23 of 1982 of the Government Colombian.
The transferors using ASSIGNMENT OF PATRIMONIAL RIGHTS letter declare that all the material that is part of the article is entirely free of copyright. Therefore, the authors are responsible for any litigation or related claim to intellectual property rights. They exonerate of all responsibility to the Universidad Tecnológica of Pereira (publishing entity) and the Scientia et Technica journal. Likewise, the authors accept that the work presented will be distributed in free open access, safeguarding copyright under the Creative Commons Attribution / Recognition-NonCommercial-NoDerivatives 4.0 International - https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es license.