17C-23 |
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N. V. PARRA-VERGARA and B. Ramírez-Wong. Research and Food Science Graduate Program, University of Sonora, Rosales y Luis Encinas s/n, Colonia Centro Apdo. postal 1658, Hermosillo, Sonora. N/A, 83000, Mexico One of the most common practices in the Mexican cuisine is the deep-frying process. The aim of the present research work was to study the effects of intermittent overheating of edible oil in the elaboration of corn snacks. The deep-frying process was carried out during 11 h with the restitution of consumed edible oil with fresh one. For the snack preparation, cornmeal with 2 different particle size (medium and coarse) were used. Process conditions included a 1:7 corn dough:oil ratio, 50% dough moisture, and 7 min of deep-frying. Analyses performed on the snack (pellet) included: moisture, fat content, texture, color, free fatty acids, and peroxides index. Analyses performed on the edible oil were peroxides index and viscosity. Experimental design was completely random with 2 factors: particle size (2 sizes) and oil re-heating period (2.2, 4.4, 6.6, 8.8, and 11 h). An ANOVA was applied to data and the significance level (P) was obtained. Cornmeal particle size was the variable that caused greater changes in snack’s moisture, color, free fatty acids content, and peroxides index. No effects were associated to oil overheating. Particle size is the variable that causes most changes in deep-fried corn snack characteristics. No significant effects were associated to time in which the oil suffered intermittent overheating; this is possibly due to the restitution of consumed oil with fresh oil at different times during the frying process.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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