Effect of vacuum frying on the bromatological and sensory properties of empanadas

Abstract

The consumption of empanada in Colombia and more specific in the Atlantic Coast is very desired. This high consumption leads to concern about the quality of the fried food that is consumed, so the aimed of this research is to determine the bromatological and sensorial properties of meat empanadas made of corn fried in vacuum. For this, A factorial design 3 2 was performed where the factors were temperature and time and the levels were 120°C, 130°C, 140°C and 60°C, 90°C and 150°C, respectively. fried empanadas were tested for % moisture,% fat,% protein,% carbohydrates and% ash for bromatology tests and color, oiliness and general acceptance for sensory tests which were made 30 semi-trained panelists. T9 showed the best results for % moisture, % fat and % carbohydrates, while T1 obtained the highest % protein. In the sensory evaluation, T1 and T2 had the highest scores.

Influence of refrigeration and freezing storage on the instrumental texture of corn dough and empanadas

“…Currently there are few studies on this typical Colombian food, Acevedo et al, [7] conducted a study to determine the bromatological and sensory properties of corn empanadas stuffed with meat produced on the Colombian Caribbean coast, subjecting it to various time and vacuum frying temperature factors, concluding that the best sensory conditions were obtained at a temperature of 120 °C and bromatological conditions at a temperature of 140 °C. These researchers also evaluated the effect of vacuum frying on the oil absorption of corn empanadas, finding that a longer time (120 s) and lower frying temperature (115 °C) increase oil absorption, impacting food quality [8].…”