Study of frying process parameters on the physicochemical properties of a snack made from corn flours, whole pea and oat bran

Abstract

This work aimed to evaluate the effect of the frying time and temperature on the physicochemical properties: moisture percentage, H; net color change, ΔE; fat content percentage, G; water absorption index, WAI; water solubility index, WSI; bulk density, DA; and hardness, D, of a fried snack made with a flour mixture of nixtamalized corn (HMN), yellow pea (HC), and oat bran (SA), hydrated to 47%. The analysis showed that DA and H decreased, while ΔE, and WAI increased with the increase of time and temperature. WSI and D were not statistically significant. The principal component analysis showed that 83% of the variability of the data could be explained due to two components: temperature (56%) and time (28%). The sensory analysis showed better acceptance of the snack fried at 165 °C and 198 s, resulting in a food with high protein and low fat content compared to regular snacks.