Impacto del pre-secado y diferentes potencias de infrarrojo en algunos parámetros de calidad de chips de manzana fritos mediante radiación infrarroja combinada con vacío
DOI:
https://doi.org/10.3989/gya.1077231.2052Palabras clave:
Chips de manzana, Fritura, HMF, Oxidación, Presecado, Radiación infrarroja combinada al vacíoResumen
En este estudio, se investigó el uso de radiación infrarroja combinada con vacío (VCIR) en la producción de chips de manzana como técnica de fritura. También se evaluaron los efectos del tratamiento de pre-secado antes de la fritura sobre los parámetros de calidad de chips de manzana. Si bien el tiempo de fritura de las rodajas de manzana disminuyó al aumentar la potencia infrarroja, el valor del índice de dorado, el contenido de 5-hidroximetilfurfural (HMF) y la oxidación aumentaron. Los tiempos de fritura, el contenido de aceite, el dorado y los parámetros de oxidación de los chips de manzana disminuyeron con el tratamiento de pre-secado. El análisis sensorial mostró que las muestras fritas con radiación infrarroja combinada con vacío tuvieron las puntuaciones más altas en todas las características sensoriales que las muestras fritas con mucha grasa. Las muestras de manzanas pre-secadas (41 % de humedad) fritas a una potencia infrarroja de 350W y una presión de vacío de 400 mmHg lograron la mayor aceptación de los panelistas. Los resultados mostraron que VCIR sería un método de fritura alternativo para producir chips de manzana más saludables, con menos contenido de aceite y alta calidad.
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