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Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactu...

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Detalles Bibliográficos
Autores principales: Acevedo C., Diofanor, Montero, Piedad M., Meza, Jhon Rodriguez, Sandrith Sampayo, R., Martelo, Raul Jose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213204/
https://www.ncbi.nlm.nih.gov/pubmed/35747781
http://dx.doi.org/10.1155/2022/7251584
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author Acevedo C., Diofanor
Montero, Piedad M.
Meza, Jhon Rodriguez
Sandrith Sampayo, R.
Martelo, Raul Jose
author_facet Acevedo C., Diofanor
Montero, Piedad M.
Meza, Jhon Rodriguez
Sandrith Sampayo, R.
Martelo, Raul Jose
author_sort Acevedo C., Diofanor
collection PubMed
description The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.
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spelling pubmed-92132042022-06-22 Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying Acevedo C., Diofanor Montero, Piedad M. Meza, Jhon Rodriguez Sandrith Sampayo, R. Martelo, Raul Jose Int J Food Sci Research Article The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying. Hindawi 2022-06-07 /pmc/articles/PMC9213204/ /pubmed/35747781 http://dx.doi.org/10.1155/2022/7251584 Text en Copyright © 2022 Diofanor Acevedo C. et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Acevedo C., Diofanor
Montero, Piedad M.
Meza, Jhon Rodriguez
Sandrith Sampayo, R.
Martelo, Raul Jose
Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title_full Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title_fullStr Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title_full_unstemmed Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title_short Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
title_sort evaluation of the thermophysical, sensory, and microstructural properties of colombian coastal carimañola obtained by atmospheric and vacuum frying
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9213204/
https://www.ncbi.nlm.nih.gov/pubmed/35747781
http://dx.doi.org/10.1155/2022/7251584
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