Efecto de la Deshidratación Osmótica y la Temperatura sobre el Color y la Fuerza Máxima de Fractura de Rodajas de Yuca en Freído por Inmersión

Abstract

The effect of osmotic dehydration and frying temperature on the color and fracture maximum force of yucca root slices, ICA-costeña variety, during deep-fat frying is studied. The yucca root slices were dehydrated in a solution of sodium chloride 3% (w/w). The dehydration process took four hours, the temperature was set to 30°C and the ratio sample/solution was set to 1/20. The frying was performed in palm oil at 140, 160 and 180°C for 240 seconds. The color was determined by Computational Vision and the fracture maximum force was measured in a texture analyzer Shimadzu EZ Test ®. It was found that the frying temperature had significant effect (p<0,05) on the color changes and the fracture maximum force of the yucca root slice. The osmotic dehydration, on the other hand, significantly affected (p<0,05) the fracture maximum force of the yucca root slice.