Resumo

ORTEGA QUINTANA, Fabián Alberto  e  MONTES MONTES, Everaldo Joaquín. Effect of blanching and temperature on color and texture of yucca slices in deep fat frying. Rev. ion [online]. 2015, vol.28, n.1, pp.19-28. ISSN 0120-100X.

The aim of this study was to determine the effect of blanching and frying temperature on the color and texture of yucca slices ICA-costeña variety during deep-fat frying. Before frying, the yucca slices (diameter: 35mm, thickness: 1,31mm) were blanched in hot water at 80°C for 4min. Unblanched yucca slices were used as control. The frying was performed in palm oil at 140, 160 and 180°C to a final moisture content of 1,8g/100g (wet basis), approximately. The color and texture were measured periodically during frying. The color is determined by Computer Vision and normalized break maximum force (used to model the changes in texture) was measured in a texture analyzer Shimadzu EZ Test ®. The frying temperature had significant effect on changes the color slice of fried yucca, although the blanching did not affect these changes. The temperature frying and blanching had a significant effect (significance level of 5%) on the final texture of the fried slice.

Palavras-chave : blanching; deep-fat frying; yucca; texture; color.

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