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Autor a quien debe ser dirigida la correspondencia ResumenEl objetivo fue estudiar el efecto de la cocción y de la concentración de sal en el proceso de cocción prefritura de chips de mashua aplicando fritura al vacío. Se utilizó un Diseño Central Compuesto 2 2 , donde las variables independientes fueron: el efecto del tiempo de cocción (0-15 min) y la adición de sal (0-1.25%). Las variables dependientes fueron: humedad, grasa, acidez titulable y textura. La humedad se vio negativamente afectada por las dos variables estudiadas. A medida que se incrementa el tiempo de cocción, el contenido de grasa aumenta y al aumentar los niveles de las dos variables, la textura y el grado de acidez disminuyen. Como tratamiento óptimo se escogió la muestra con 7.5 min de cocción y 0.63% de sal. Los chips obtenidos mediante fritura al vacío presentaron un 50.42% menos en el contenido final de grasa, en comparación con la muestra procesada con fritura atmosférica. Palabras AbstractThe objective was to study the effect of cooking and salt concentration in the pre-fried cooking process of salted mashua chips by applying vacuum frying. A Composite Central Design 2 2 was used. The independent variables were: the effect of cooking time (0-15 min) and the addition of salt (0-1.25%). The dependent variables were: moisture content, fat content, titratable acidity and texture. The moisture was negatively affected by the two independent variables. With greater cooking time, the fat content increases and as the levels of the two variables increase, the texture and amount of acidity decrease. The optimal treatment was chosen with 7.5 min of cooking and 0.63% of salt. The chips obtained by vacuum frying presented 50.42% less fat content when compared to the sample processed with atmospheric frying.

Purpose The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components. Design/methodology/approach Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05). Findings The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability. Practical implications For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant. Originality/value Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.