ImpactU Versión 3.11.2 Última actualización: Interfaz de Usuario: 16/10/2025 Base de Datos: 29/08/2025 Hecho en Colombia
COMPARACIÓN DE LA FRITURA AL VACÍO Y ATMOSFÉRICA EN LA OBTENCIÓN DE PASABOCAS DE MANGO (Manguifera indica L.) COMPARISON OF ATMOSPHERIC AND VACUUM FRYING IN OBTAINING SNACK OF MANGO (Manguifera indica L.)
Sensory characteristics (texture, aroma, color and taste) of mango snacks obtained at atmospheric pressure and vacuum were evaluated by a semi-trained panel. Content of vitamin C and acrylamide, were determined by VISIBLE-UV. The process conditions were: atmospheric pressure, 175oC of temperature and 30s; 110oC under vacuum and 90s of immersion time. Results shows that the loss of vitamin C under vacuum (43,2%) was less than half of which is lost to atmospheric pressure (93,8%) and reduced the production of acrylamide, was reduced in 83,4% under vacuum. The sensory characteristics showed a significant difference in color and flavor being better qualified the vacuum frying, although no difference to the aroma and texture. These results
