Variación de Agua y Aceite en Snacks de Mandioca Durante la Fritura
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Abstract
Cassava snacks are an attractive alternative for local producers and for the celiac population since they do not contain gluten. Deep-frying is suitable for preparing snacks with a unique texture and flavor. The snacks are made from cassava puree, whose main component is partially gelatinized starch. This can favor the formation of a crust that reduces the absorption of oil. The objective of this work was to determine the appropriate conditions of temperature and type of oil to obtain a product with low oil and water content. Sunflower oil (AG) and high oleic sunflower oil (AGAO) were used at 150, 170 and 190 ° C. The results of the study showed that snacks lost weight during frying although the volume remained constant, because the weight of lost water was not replaced by the weight of oil gained. Oil gain was determined to be high at low frying temperatures and water retention was high at high frying temperatures. Snacks fried in AG and AGAO at 170 ° C for 180 seconds retained the least amount of water and oil.
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