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...
- 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
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Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| title |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| spellingShingle |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) 63 Agricultura y tecnologías relacionadas / Agriculture Color fritura grasa humedad mango temperatura textura Colour fat frying mango moisture temperature texture. |
| title_short |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| title_full |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| title_fullStr |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| title_full_unstemmed |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| title_sort |
Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.) |
| dc.creator.fl_str_mv |
Villamizar V, Rafael Humberto Quiceno G, María Cristina Giraldo G, Germán Antonio |
| dc.contributor.author.spa.fl_str_mv |
Villamizar V, Rafael Humberto Quiceno G, María Cristina Giraldo G, Germán Antonio |
| dc.subject.ddc.spa.fl_str_mv |
63 Agricultura y tecnologías relacionadas / Agriculture |
| topic |
63 Agricultura y tecnologías relacionadas / Agriculture Color fritura grasa humedad mango temperatura textura Colour fat frying mango moisture temperature texture. |
| dc.subject.proposal.spa.fl_str_mv |
Color fritura grasa humedad mango temperatura textura Colour fat frying mango moisture temperature texture. |
| description |
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. |
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2012 |
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2012 |
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2019-06-28T11:10:01Z |
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2019-06-28T11:10:01Z |
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Artículo de revista |
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ISSN: 0120-2812 |
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https://repositorio.unal.edu.co/handle/unal/42771 |
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spa |
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spa |
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http://revistas.unal.edu.co/index.php/acta_agronomica/article/view/32458 |
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Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica Acta Agronómica |
| dc.relation.references.spa.fl_str_mv |
Villamizar V, Rafael Humberto and Quiceno G, María Cristina and Giraldo G, Germán Antonio (2012) Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.). Acta Agronómica, 61 (1). pp. 40-51. ISSN 0120-2812 |
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Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Villamizar V, Rafael Humberto806fdd0b-cc63-45da-8125-7b43fd1e0a91300Quiceno G, María Cristina7847987d-9de6-40f5-ad95-29590557e5a5300Giraldo G, Germán Antonio94f3337a-48f8-40fa-a052-9eb865498d2f3002019-06-28T11:10:01Z2019-06-28T11:10:01Z2012ISSN: 0120-2812https://repositorio.unal.edu.co/handle/unal/42771http://bdigital.unal.edu.co/32868/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.El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L.), utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar), temperaturas (100, 110 y 120 °C) y tiempos (30, 45, 60, 75 y 90 seg). Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de la pasta. El mejor tratamiento fue 0.5 bar de presión, 110 ºC de temperatura y 90 seg de inmersión.application/mswordspaUniversidad Nacional de Colombiahttp://revistas.unal.edu.co/index.php/acta_agronomica/article/view/32458Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaVillamizar V, Rafael Humberto and Quiceno G, María Cristina and Giraldo G, Germán Antonio (2012) Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.). Acta Agronómica, 61 (1). pp. 40-51. ISSN 0120-281263 Agricultura y tecnologías relacionadas / AgricultureColorfrituragrasahumedadmangotemperaturatexturaColourfatfryingmangomoisturetemperaturetexture.Effect of vacuum frying process on the quality of a snack of mango (manguifera indica l.)Artículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL32458-120079-1-PB.docapplication/msword652800https://repositorio.unal.edu.co/bitstream/unal/42771/1/32458-120079-1-PB.doc1587827ce56ba1c126151a45cf01da77MD5132458-120080-1-PB.pdfapplication/pdf762175https://repositorio.unal.edu.co/bitstream/unal/42771/2/32458-120080-1-PB.pdf7ed30d73bfa7c796d80288fdc4efcf58MD5232458-169878-1-PB.pdfapplication/pdf555639https://repositorio.unal.edu.co/bitstream/unal/42771/3/32458-169878-1-PB.pdf472ed17388f2306ec3ef65c9a3504887MD5332458-169877-1-PB.docxapplication/vnd.openxmlformats-officedocument.wordprocessingml.document1553691https://repositorio.unal.edu.co/bitstream/unal/42771/4/32458-169877-1-PB.docx1165ec35b9dbe5d9df56f1433cd88eaaMD54THUMBNAIL32458-120080-1-PB.pdf.jpg32458-120080-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg4917https://repositorio.unal.edu.co/bitstream/unal/42771/5/32458-120080-1-PB.pdf.jpgc58ab50e3064175312cb3e340703025dMD5532458-169878-1-PB.pdf.jpg32458-169878-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg6586https://repositorio.unal.edu.co/bitstream/unal/42771/6/32458-169878-1-PB.pdf.jpg7991893bcdbb6ed8c8bdf8d5b27afd4cMD56unal/42771oai:repositorio.unal.edu.co:unal/427712023-02-09 23:03:41.458Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |