Cinética del Cambio de Color en Snacks de Mandioca Fritos por Inmersión

Abstract

The objective of this work was to model the kinetics of the color change, of cassava snacks, during its frying by immersion at 150, 170 or 190 ° C. The snacks prepared from extruded cassava puree were fried in sunflower oil and their color change measured with Hunter Lab D25-9 colorimeter. The luminosity (L) decreased exponentially while the redness parameter (“a”) and the total color change (E) increased with increasing frying time; a first order equation was used to model them. The parameter yellowness (“b”) after an initial increase, decreased linearly with the frying time. The content data of the water content of the snacks were adjusted to an empirical relationship. The dependence of the rate constant of the total color change with temperature was modeled using the Arrhenius equation and its activation energy decreased with the decrease in the water content in the snacks.