Pasabocas a base de plátano (Mussa paradisiaca sp) mediante un proceso de fritura al vacio
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Quiceno Gómez, María Cristiana | 2013-02-02
The banana (Musa paradisiaca sp) is used to prepare different kind of foods in Colombia. The physicochemical characteristics describe its state of ripeness; within these states some are suitable for the preparation of a paste that can be useful for the production of snacks by a traditional frying process. This procedure promotes food preservation and product stability; however some negative effects in consumers may occur by the food excessive browning and high concentration of acrylamide. For these reasons new fried technologies such as vacuum frying, which uses low temperatures and reduce the oxygen exposure, can be used to improve the quality of the fried food by not only preserving and enhancing color, aroma and original flavor but also reducing the acrylamide content in final product. Our purpose was to develop a banana snack using atmospheric and vacuum pressure, analyzing at the same time physicochemical properties like acidity, total soluble solids, pH, water activity, moisture, color, texture, the acrylamide content and sensory properties of the product. The best results were obtained using atmospheric pressure at 140 °C during 4 minutes and 120 ºC during 5 minutes using vacuum pressure at 0.40 bar, the last one offers low fat content and acrylamide concentration, as well as low water activity and humidity. We conclude that using vacuum pressure we get the best organoleptic and texture conditions for the banana snack
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