Resumo

MARTINEZ-PANTOJA, Darío Fidel; ACOSTA-CASTANO, Mateo; ALVAREZ-BARRETO, Cristina Inés  e  CASTELLANOS-GALEANO, Francisco Javier. Vacuum dip frying of green banana slices with edible coatings. Ing. compet. [online]. 2023, vol.25, n.1, e-20411970.  Epub 30-Dez-2022. ISSN 0123-3033.  https://doi.org/10.25100/iyc.v25i1.11970.

Banana is one of the most consumed products in the world, for the year 2019 approximately 107,941,444 tons were harvested, production in which Colombia contributes 2.7%. At the national level, the banana is consumed fresh and industrially processed in the preparation of fried snacks, with fat content of around 40% based on its weight; products cataloged within the group of unhealthy foods. The combined use of novel technologies, such as treatment with biofilms and vacuum immersion frying generates an alternative to produce snacks with less oil content accompanied by acceptable quality parameters and pleasant organoleptic characteristics for consumers. immersion vacuum frying of green banana slices (with ºBrix of 4.9 ± 0.7) coated with guar gum (1.4% w / v) in different process conditions under the response surface analysis using the design methodology rotatable composite center, considering pressure (30-62) kPa, time (180-360) s and temperature (43-73) ºC. The optimum reached to minimize the oil content was pressure of 73 kPa, time of 341 s and driving force 43 ° C. The results obtained as statistically optimal in the sensory analysis of the coated snack, indicated an acceptability of 55% of the product obtained.

Palavras-chave : Agroindustry; Dominico hartón; Guar gum; Response surface; Oil content.

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