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vol.26 issue1Heat and Mass Transfer during Frying of Food: Tilapia (Oreochromis niloticus) and Pan fruit (Artocarpus communis)Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying: Part 2: Thermophysical and ransport Properties author indexsubject indexarticles search
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Información tecnológica

On-line version ISSN 0718-0764

Abstract

GONZALEZ, Adriana; ALVIS, Armando  and  ARRAZOLA, Guillermo. Effect of Edible Coating on the Properties of Sweet Potato Slices (Ipomoea Batatas Lam) Cooked by Deep-Fat Frying: Part 1: Texture. Inf. tecnol. [online]. 2015, vol.26, n.1, pp.95-102. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000100011.

In this study varieties of red and yellow sweet potatoes grown in the department of Córdoba were characterized. Bromatological characterization consists in measuring the content of moisture, fat, protein, ash, fiber, reducing sugars and total carbohydrates. Red sweet potatoes, for their lower content of reducing sugars, were selected for a study of deep fat frying. To evaluate the texture of fried potato chips the cutting force was measured and texture profile analysis was performed using a TA.XTplus texturometer. The edible coating used was carboxymethylcellulose and the frying temperatures were 150, 170 and 190°C. These temperatures did not have significant effect on the texture variables such as hardness, adhesiveness, springiness, gumminess and chewiness, but they affected cohesiveness of the product. The cutting force of the product was affected only by the use of the coating.

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