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Effect of cooking and salt concentration in the pre-treatment of salted mashua (Tropaeolum tuberosum) Chips Obtained by Vacuum Frying

Abstract:

The objective was to study the effect of cooking and salt concentration in the pre-fried cooking process of salted mashua chips by applying vacuum frying. A Composite Central Design 22 was used. The independent variables were: the effect of cooking time (0-15 min) and the addition of salt (0-1.25%). The dependent variables were: moisture content, fat content, titratable acidity and texture. The moisture was negatively affected by the two independent variables. With greater cooking time, the fat content increases and as the levels of the two variables increase, the texture and amount of acidity decrease. The optimal treatment was chosen with 7.5 min of cooking and 0.63% of salt. The chips obtained by vacuum frying presented 50.42% less fat content when compared to the sample processed with atmospheric frying.