Moisture loss and oil absorption during vacuum frying of a chorizo-type meat product with the addition of chickpea flour (Cicer arietum).
DOI:
https://doi.org/10.24054/limentech.v15i2.2178Keywords:
Oil absorption, Moisture and vacuum fryingAbstract
Vacuum frying is one of the heat treatments used in the food industry, and has proven to be an alternative for achieving products with desirable sensory characteristics, lower fat content, and greater moisture loss. The objective of this study was to evaluate the fat and moisture content of vacuum-fried chorizos made with chickpea flour. Four treatments were performed: T1 (control sample), T2, T3, and T4, with the addition of flour at 3%, 6%, and 9%, respectively. From these, the two most sensorially significant treatments (T1 and T4) were selected. The moisture content of the chorizos was determined in an oven at 105°C according to the AOAC method (1980). The fat content was determined using the Soxhlet method. Frying was carried out at different temperatures (87.65, 90, 90, 120, 120, 120, 120, 150, 150, 152.34 °C) with time intervals of 4.0, 3.0, 5.0, 2.92, 4.4, 5.07, 3.5, 4 minutes. It was determined that the greatest moisture loss occurred at 152.34 °C / 4.0 minutes for T4, while in T1 it was at 150 °C / 3 minutes. For fat absorption, the greatest occurred at 87.65 °C at 4 minutes for T1, while T4 showed a different behavior. The moisture and fat content for all batches were inversely proportional to the frying time and temperature, so it can be said that this frying technique reduces oil absorption while preserving the product's sensory characteristics.
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