Análisis de Perfil de Textura de Ahuyama (Cucurbita maxima) sometida a Freído Atmosférico por Inmersión

Abstract

The influence of temperature and frying time by atmospheric immersion on the texture characteristics of the squash was determined. Methodologically, the initial proximal conditions of the squash were determined. Then, an immersion frying process was carried out using temperatures of 130 °C, 150 °C and 170 °C and frying times of 40 s, 80 s, 120 s and 160 s. Finally, a texture profile analysis was carried out for the characteristics of hardness, adhesiveness, cohesiveness, resilience and chewiness of the product obtained. It is concluded that the increase in temperature and processing time decrease hardness and adhesiveness. Finally, for chewiness, the process temperatures used made it possible to obtain products that require the same energy to be disintegrated and ingested by the consumer.