Optimización del proceso de fritura por inmersión de la arepa con huevo utilizando metodología de superficie de respuesta

Abstract

Fried foodstuffs are consumed by their characteristics of palatability and texture. However, one of the main disadvantages is the high oil content that these acquire, which is classified as a risk for health. Hence, strategies have been developed in order to control frying process and obtain products with a lower fat content. The arepa con huevo (AH) is an autochthonous and consumed foodstuff in Colombia. The objective of this study was to optimize the frying of AH, analyzing the temperaturetime relationship on quality attributes. The samples were made in the form of a circular plate and were formulated with maize dough, and hen's eggs. The process was performed in refined palm oil® and a rotating composite central design was applied. Moisture decreased when increasing factors. The samples fried at high temperatures and short times had lowest oil uptake. The luminosity decreased with increasing temperature, whereas the color variation and the hardness increased with the time of the process. The desirability was 0.84 point where the best combination of factors was at 180.8 °C and 364.7 s. The optimization of the deep fat frying makes it possible to obtain AH with a low oil content.

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

“…At higher temperatures, a greater evaporation rate can be noted, as in the study of [ 48 ], who calculated a higher level of water evaporation at 185°C than at 145 or 165°C. Similar results were reported by [ 49 ]; in their study about the evaluation of the final quality of arepa with egg obtained by deep-frying, the author found that the percentage of carbohydrates increased at higher temperature levels, whose values were 19.35, 28.76, and 35.53 at temperatures of 170, 180, and 190°C.…”

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

“…Some studies about the absorption of oil claim that this phenomenon is due to the pressure gradient formed by the condensation of steam in the interior, adding to this factor the pressure variations during the cooling produced by the vacuum rupture [23,24]. Similar results were presented in several studies [22,[25][26][27].…”

Immersion frying characterization of Colombian donut

“…Some authors Montes et al, [13] report that the temperature does not have a significant effect between 150 ° C and 180 ° C, the higher the temperature, the lower the absorption of oil on the surface, so that low process temperature implies an absorption elevated the frying time is a very important factor, a relation between these two parameters on the absorption of oil in food has been evidenced since generally the frying times are shorter when the temperature is higher [14]. Analysis in other foods have found that the oil content can increase rapidly in banana slices up to 13.38% at 160 °C and 60s [10], in the frying of arepa de huevo at 170ºC and 420s the fat content reached up to 45.7 ± 1.8 (g fat g -1 dry solids), for the same time of frying the fat content was lower at a higher temperature [15]; the kinetics of oil absorption in starchy matrices increased exponentially during the first 120s of frying [16]. In addition, the incidence of frying has been demonstrated by immersion in the absorption of oil in sweet potatoes [17], corn chips at frying temperatures between 170ºC and 190ºC [18] and the study simultaneo of the phenomenon of heat and mass transfer that affects the quality of the final product to optimize and control the frying process [19].…”