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
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