Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.)

The latest trends in consumption of snacks, have led to the search for processes that enhance the quality of snack. The aim of this study was to observe the behavior of quality parameters of a fried snack made from mango (Manguifera indica L.), using vacuum on a base of mango pulp and starch, in the...

Full description

Autores:
Villamizar V, Rafael Humberto
Quiceno G, María Cristina
Giraldo G, Germán Antonio
Tipo de recurso:
Article of journal
Fecha de publicación:
2012
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/42771
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/42771
http://bdigital.unal.edu.co/32868/
Palabra clave:
63 Agricultura y tecnologías relacionadas / Agriculture
Color
fritura
grasa
humedad
mango
temperatura
textura
Colour
fat
frying
mango
moisture
temperature
texture.
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:The latest trends in consumption of snacks, have led to the search for processes that enhance the quality of snack. The aim of this study was to observe the behavior of quality parameters of a fried snack made from mango (Manguifera indica L.), using vacuum on a base of mango pulp and starch, in their preparation. The frying process was carried out using different vacuum pressures (0.4, 0.5, 0.6 bar), temperatures (100, 110 and 120 ° C) and times (30, 45, 60, 75 and 90s.) The results showed that the vacuum improves the quality characteristics of the snacks, finding a fat and very low humidity contents, lower water activity, and texture, according to market products and a small color variation with respect to paste color. The best treatment was to 0.5 bar, 110 ºC y 90s of immersion time.