Optimización de las condiciones de fritura al vacío de rodajas de berenjena (solanum melongena l.) utilizando la metodología de superficie de respuesta
2017
Due to the global trend to consume low-fat products, efforts
are being made to reduce oil uptake in fried products. In this
paper, the effect of pretreatments and parameters of the vacuum frying process on quality attributes of purple creole eggplant slices is presented. A lab-scale vacuum fryer was used
to perform vacuum frying at a maximum pressure of 30kPa.
Numerical optimization was carried out using the response
surface methodology (RSM) through a randomized Box-Behnken experimental design, with three factors: frying temperature
(120, 130 and 140°C), frying time (120, 210, and 300s) and
pretreatment (control, blanching and drying), which were established through preliminary tests. Moisture content and luminance (L*) decreased with increasing temperature and frying
time in all processed samples. Oil uptake, color change (∆E)
and breaking force increased significantly with the increase of
these same factors. The highest desirability (0.73) was obtained
in blanched samples treated at 130°C during 210s. The optimum values in responses were: moisture 64.77%, oil 3.89%,
∆E 16.67, luminosity 82.59, breaking force 0.96N, color 4.65,
odor 4.06, taste 4.25 and greasiness 4.35. The correlation coefficients R2 for the response variables indicated a good fit of the
data to second-order regression models. Vacuum frying is an
alternative to process eggplant slices with low-oil content and
high acceptability.
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