Influencia de Proceso de Fritura al Vacío Sobre la Calidad de Chips de Papa Nativa, Variedad Botella Roja

Abstract

The aim of the investigation was to evaluate the vacuum frying process conditions on the quality of potato chips (Solanum tuberosum) Botella Roja variety, using the response surface methodology, by a central design composed centered face (α=1), according to the variables Δ T (Toil - Twater boiling) (40 - 60 °C), vacuum pressure (30-70 kPa) and time (3 - 7 min). The experimental optimization allowed to fix the process variables: ΔT (40 °C), pressure (46.70 kPa) and time (5.04 min), and the dependent variables: moisture (6,0±0,8% bh), oil absorption (19,9±1,2%), water activity (0,454±0,015), peroxide index (5,1±0,6 meq O2/kg), antioxidant activity (2.2- diphenyl-1-picrylhydrazine and 2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (49.4±4.1 and 47.8±6.5 meq Trolox / 100 g of dry solid respectively)), total phenols (54,7±7,9 meq AG/100 g of dry solid, color (L*: 66,2±1,2; a*:1,4±1,3 and b*:5,0±2,1) and fracture force (5,7±0,8 N). The vacuum frying is a process that contributes to improve the physicochemical quality of potato chips Botella Roja variety.