Effect of vacuum frying on oil absorption in corn (Zea mays) empanadas
DOI:
https://doi.org/10.24054/limentech.v15i1.2173Keywords:
Oil absorption, empanadas, vacuum fryingAbstract
Vacuum frying is a technique performed in a closed system at pressures below atmospheric pressure, lowering the boiling point of water and significantly reducing the temperatures used during the process. Considering that fried foods are widely consumed in Colombia and that the agricultural and food engineering sector requires a constant search for innovative alternatives that improve product quality, the objective of this research was to evaluate the oil absorption rate in vacuum-fried foods. The corn empanadas were processed in GASTROVAC® equipment at 30 kPa pressure with temperatures of 115 ºC, 125 ºC, and 135 ºC and times of 60 s, 90 s, and 120 s. Oil absorption was determined using AOAC method 920.39/90. It was found that the percentage of oil absorption was higher with increasing factors, before 90 s no significant differences were found (p <0.05), but at 120 s the absorption increased at all temperatures evaluated, being 14.50 % (115 ºC) the highest value, followed by 12.11 % (125 ºC) and 11.52 % (135 ºC). It is deduced that the longer the time and lower the temperature the higher the lipid gain; these results reflect an important impact on the product quality since they imply shorter frying times and consequently a low absorption rate, evidencing the potential uses of the vacuum frying technique to replace conventional immersion frying.
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