SciELO - Scientific Electronic Library Online

vol.29 issue4Bioactive Components of 34 Commercial Brands of Coffee from Panama: Relationship between Chlorogenic acids and CaffeineElaboration of Flavored Milk Fortified with Hemic Iron from of Bovine Hemoglobin Hydrolyzed author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Información tecnológica

On-line version ISSN 0718-0764


RODRIGUEZ-MANRIQUE, Jhonatan A.; ALVIS-BERMUDEZ, Armando  and  COHEN-MANRIQUE, Carlos S.. Profile Analysis of Texture of Squash ( Cucurbita maximum ) subjected to Atmospheric Frying by Immersion. Inf. tecnol. [online]. 2018, vol.29, n.4, pp.55-64. ISSN 0718-0764.

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.

Keywords : texture; squash; Cucurbita maximum; frying; analysis of texture profile.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )