Cargando…
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...
Autores principales: | , , , , |
---|---|
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 |
_version_ | 1784730786851717120 |
---|---|
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. |
format | Online Article Text |
id | pubmed-9213204 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT acevedocdiofanor evaluationofthethermophysicalsensoryandmicrostructuralpropertiesofcolombiancoastalcarimanolaobtainedbyatmosphericandvacuumfrying AT monteropiedadm evaluationofthethermophysicalsensoryandmicrostructuralpropertiesofcolombiancoastalcarimanolaobtainedbyatmosphericandvacuumfrying AT mezajhonrodriguez evaluationofthethermophysicalsensoryandmicrostructuralpropertiesofcolombiancoastalcarimanolaobtainedbyatmosphericandvacuumfrying AT sandrithsampayor evaluationofthethermophysicalsensoryandmicrostructuralpropertiesofcolombiancoastalcarimanolaobtainedbyatmosphericandvacuumfrying AT martelorauljose evaluationofthethermophysicalsensoryandmicrostructuralpropertiesofcolombiancoastalcarimanolaobtainedbyatmosphericandvacuumfrying |