Caracterización de la Textura de Snacks de Mandioca en Función del Tiempo, Temperatura y Tipo de Aceite de Girasol
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Abstract
The objective of this work was to characterize the texture of mashed cassava snacks as a function of time, temperature and the type of sunflower oil. The frying oil and cooking temperatures were: Sunflower Oil (AG) and High Oleic Sunflower Oil (AGAO) at 150, 170 and 190ºC, respectively. Fried snacks 6 mm in diameter and 50 mm long were cooled to 25°C and compressed at constant strain rate. With the texture analyzer TA.XTPlus Texture Analyser Stable Micro System LTD, force and deformation were obtained to graph and determine: hardness, jaggedness, toughness and brittlness. With the images of snacks before and after compression, the number and surface area of the fragments were determined with a computer program developed for this purpose. The frying oil influenced the hardness and toughness of the snacks. After compression, the longer the frying time, the higher the jaggedness, the britlness and the number and area of fragments; while hardness and toughness increased to a maximum and then decreased for high frying times.
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