Resumen

TORRES, José D; ACEVEDO, Diofanor  y  MONTERO, Piedad M. Effects of Vacuum Frying on the Attributes of Quality of Arepa with Egg. Inf. tecnol. [online]. 2017, vol.28, n.1, pp.99-108. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000100010.

Vacuum frying improves food quality due to the lower temperature and low oxygen exposure of the frying oil. The aim of this study was to analyze the effect of vacuum frying on the quality of arepas containing egg. Three formulations were made with addition of sesame paste. Frying was at 120 °C, 130 °C and 140 °C, 30 kPa and 5 min. A factorial experimental design 3² was used. Moisture content and brightness decreased with increase in temperature. Oil content increased with the addition of pasta. The maximum desirability was 0.74 at 133.5 °C and 63.4 % paste. The values of the responses were: moisture (30.78 %), oil (26.65 %), ΔE (22,74), light (52,41), color (4,24), smell (4,33), flavor (4.64) and hardness (4,45). Vacuum frying is an alternative technology for obtaining arepas with egg with good quality and acceptability.

Palabras clave : arepa with egg; sensory attributes; optimization; sesame paste.

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