Efecto de la fritura por inmersion al vacío en rodajas de mango "Tommy Atkins" deshidratadas osmóticamente.

Mango is an exotic fruit of which, in the last 10 years 40.258.695 ton were harvested worldwide. This is consumed in products of low transformation. Vacuum dipping fried food matrices, combined with osmotic dehydration as pretreatment, is an alternative and novel technique in fruit processing, due to the low temperatures used in the process of obtaining snacks and generating highly acceptable organoleptic characteristics to customers. The objective of the work was to evaluate the operating conditions in obtaining osmotically dehydrated mango slices in sucrose solution (28,9%), sodium chloride (3,2%) and citric acid (0,3%) and subjected to a vacuum immersion frying process, by means of a response surface analysis with a Central Compound Design Rotable (DCCR); The optimal value thrown by the statistical system was: 42,4°C driving force, 10 kPa system pressure and 473,5 s immersion time, minimizing the following factors: Color change, Moisture and fat content. The results obtained in the sensory analysis on the product obtained by the statistical optimum, indicated a product of crispness and pleasant flavors to the consumer's palate. [ABSTRACT FROM AUTHOR]