Fritura por inmersión al vacío de rodajas de plátano verde con recubrimientos comestibles
Banana is one of the most consumed products in the world, for the year 2019 approximately 107,941,444 tons were harvested, production in which Colombia contributes 2.7%. At the national level, the banana is consumed fresh and industrially processed in the preparation of fried snacks, with fat conten...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9821617 |
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| Sumario: | Banana is one of the most consumed products in the world, for the year 2019 approximately 107,941,444 tons were harvested, production in which Colombia contributes 2.7%. At the national level, the banana is consumed fresh and industrially processed in the preparation of fried snacks, with fat content of around 40% based on its weight; products cataloged within the group of unhealthy foods. The combined use of novel technologies, such as treatment with biofilms and vacuum immersion frying generates an alternative to produce snacks with less oil content accompanied by acceptable quality parameters and pleasant organoleptic characteristics for consumers. immersion frying of green banana slices (with ºBrix of 4.9 ± 0.7) coated with guar gum (1.4% w / v) in different process conditions under the response surface analysis using the design methodology rotatable composite center, considering pressure (30-62) kPa, time (180-360) s and driving force (43-73) ºC. The optimum reached to minimize the oil content was pressure of 73 kPa, time of 341 s and driving force 43 ° C. The results obtained as statistically optimal in the sensory analysis of the coated snack, indicated an acceptability of 55% of the product obtained. |
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