Evaluación de los parámetros de calidad durante la Fritura de rebanadas de papa criolla


Authors

  • Juan Carlos Lucas A.
  • Víctor Dumar Quintero C.
  • José Fernando Vasco Leal
  • Liceth Cuellar Núñez

DOI:

https://doi.org/10.22517/23447214.1317

Abstract

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.

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Published

2011-08-30

How to Cite

Lucas A., J. C., Quintero C., V. D., Vasco Leal, J. F., & Cuellar Núñez, L. (2011). Evaluación de los parámetros de calidad durante la Fritura de rebanadas de papa criolla. Scientia Et Technica, 2(48), 299–304. https://doi.org/10.22517/23447214.1317

Issue

Vol. 2 No. 48 (2011)

Section

Ciencias Ambientales

License

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