The impact of multiple pre-treatment combinations and storage on some quality parameters of apple chips fried by vacuum combined infrared radiation

S.  Uğurlu; E.  Bakkalbaşı; İ.  Cavidoğlu

doi:10.3989/gya.0543251.2328

Autores/as

S. Uğurlu Department of Plant and Animal Production, Yüksekova Vocational School, Hakkari University https://orcid.org/0000-0002-5785-9647
E. Bakkalbaşı bDepartment of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University https://orcid.org/0000-0001-9913-1091
İ. Cavidoğlu Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University https://orcid.org/0000-0001-7896-5871

DOI:

https://doi.org/10.3989/gya.0543251.2328

Palabras clave:

Chips de manzana, Etanol, Fritura por infrarrojos, Oxidación, Ultrasonido

Resumen

Se investigaron los efectos del ácido cítrico, etanol, pretratamientos ultrasónicos y el almacenamiento sobre las características de calidad de chips de manzana semisecos y posteriormente fritos mediante técnicas de infrarrojos combinados al vacío. Si bien el aumento de la concentración de etanol resultó en mejores valores de color y un menor contenido de 5-hidroximetilfurfural (HMF), el contenido de grasa de la muestra aumentó con el aumento de la amplitud ultrasónica. El pretratamiento más eficaz para la producción de chips de manzana con menor contenido de grasa y mayor aceptabilidad general fue la combinación de 50% de amplitud ultrasónica/100% de etanol/0,75% de ácido cítrico. Durante el almacenamiento, si bien los valores de peróxido y p-anisidina se mantuvieron casi constantes a 20 °C, estos parámetros mostraron una tendencia ascendente a 30 y 40 °C. Los valores de p-anisidina de las muestras conservadas a 30 y 40 °C mostraron un aumento notable después del cuarto y segundo mes, respectivamente. Los resultados mostraron que la combinación de 50 % de ultrasonidos/100 % de etanol/0,75 % de ácido cítrico, podría aplicarse con éxito como pretratamiento para producir chips de manzana fritos con mayor calidad y estabilidad oxidativa.

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