Efecto de la deshidratación osmótica y cobertura con hidrocoloides en la disminución de absorción de grasa en trozos de papa (Solanum tuberosum) frita
DOI:
https://doi.org/10.17268/agroind.science.2014.02.05Resumen
En el presente trabajo se evaluó el efecto de los pretratamientos aplicados a trozos de papa en forma paralelepípedo de 1x1x5.5 cm en absorción de grasa, difusividad efectiva, constante de transferencia de masa y variación del color después del proceso de fritura, utilizando aceite de soya a 180°C durante 3 minutos. La variable independiente en este proceso fue el tipo de tratamiento tomando como niveles: T1 papa sin tratamiento, T2 deshidratación osmótica, T3 cobertura de hidrocoloides y T4 deshidratación osmótica más cobertura de hidrocoloides. Los resultados se procesaron en un diseño de bloques completos al azar, evidenciando que si existen diferencias significativas entre los tratamientos para cada variable dependiente obtenida. El menor porcentaje de absorción de grasa total se obtuvo aplicando el T3, el cual no tuvo diferencia significativa con el T2.
Citas
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