Efecto de la deshidratación osmótica y cobertura con hidrocoloides en la disminución de absorción de grasa en trozos de papa (Solanum tuberosum) frita

Elias Silva; Laura Amaya; James Quispe; Irvin Narro; Alexis Zavaleta; Anghela Gutiérrez

doi:10.17268/agroind.science.2014.02.05

Authors

Elias Silva Universidad Nacional de Trujillo
Laura Amaya
James Quispe
Irvin Narro
Alexis Zavaleta
Anghela Gutiérrez

DOI:

https://doi.org/10.17268/agroind.science.2014.02.05

Abstract

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.

References

Altunakar, B. (2003). Functionality of different batters in deep-fat fried chicken nuggets. The department of Food Engineering.

Alvis, A., Cortés, L. E., Páez, M. (2009). Transferencia de calor y materia durante la fritura de trozos de Ñame. Información Tecnológica, 99-109.

Balasubramaniam, V., Chinnan, M., Mallikarjunan, P., & Phillips, R. D. (1997). The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product . Journal of Food Process Engineering, 17-29.

Baumann, B. A. (1995). Mass and heat transfer during deep fat frying of potato slices. Rate of drying and oil uptake. J. LWT, 28,395-403.

Califano, A. A. (1987). Adjustment of surface concentration of reducing sugars before frying of potato strips. J. Food Proc and Preser, 12,1-9.

Darei, A., Aghajani, N., Kashiri, M. (2011). Use of hidrocolloids as edible covers to produce low fat french fries. Latin American Applied Research, 211-216.

FAO. (1999). Production year book. Rome.

Garayo, J. A. (2002). Vacuum frying of potato chips. J. Food Eng, 55,181-191.

García, M. C. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Sci and Emer Tech, 3, 391–397.

Guzman, L., Acevedo, D., Granados, C. (2012). Disminución de la absorción de aceite en papas criollas fritas. Vitae, 312-313.

Hubbard, L. A. (1999). A. method for determining the convective heat transfer coefficient during immersion frying. J. Food Process Eng, 22,201-214.

Janositz A, N. A.-K. (2011). Pulsed electric ﬁelds and their impact on the diffusion characteristics of potato slices. Food science and technology, 44,1939-1945.

Khalil, A. (1999). Quality of French fried potatoes as influenced by coating with hydrocolloids. Food Chem, 66,201-214.

Krokida, M. V.-K. (2001). Deep fat frying of potato strips quality issues. J. drying Tech, 19,879-935.

Lesinska, G. A. (1989). Potato science and technology. Elsevier Science.

M. K. Krokida, V. O.-K. (2000). Effect of osmotic dehydration pretreatment on quality of frenchh fries . Journal of food engineering, 339-345.

Moreno, M. B. (2008). A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying. Journal of food science.

Pedreschi, F., Hernández, P., Figueroa, C., y Moyano, P. A. (2005). Modeling water loss during frying of potatoes slices. International journal of food properties, 289-299.

Pinthus, E. P. (1993). Criterion for oil uptake during deep-fat frying. J. Food Sci, 58,204-205.

Pinthus, E., Winberg, P., Saguy, I. (1993). Criterión for oil uptake during deepfat frying of Food Science. Journal of Food Science, 204-205, 222.

Rimac-Brncic, S. V. (2004). Decreasing of oil absorption in potato strips during deep fat frying. J. Food Eng, 64,237-241.

Rubnov, M. A. (1997). Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying. J. Food Sci, 62, 135–137.

Sahin S, S. G. (2007). Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips. Journal of th Science of Food and Agriculture, 87, 2830-2836.

Sahin, S. S. (1999). Heat transfer during frying of potato slice. J. LWT, 19-24.

Saravacos, G. D., Maroulis, Z. B. (2001). Trasport properties of foods. New York: Marce Dekker, Inc.

Singthong , J., y Thongkaew, C. (2009). Using hydrocolloids to decrease absoption in banana chips. LWT e Food Science Technology , 1199-1203.

Troncoso, E., Pedreschi, F. (2009). Modeling water lose and oil uptake during vaccum frying of pre-treated potato slices. Fodd science and tecnology, 1164-1173.

Williams, R. A. (1999). Low-fat fried foods with edible coatings: modeling and simulation. J. Food Sci. , 64, 317-322.

Yildiz, A., Palazoglu, T. K., Erdogdu, F. (2007). Determination of heat and mass transfer parameters during frying of potato slices. Journal of food engineering, 11-17.