EFECTO DEL ESCALDADO, DESHIDRATACIÓN OSMOTICA Y RECUBRIMIENTO EN LA PERDIDAD DE HUMEDAD Y GANANCIA DE ACEITE EN TROZOS DE PAPA CRIOLLA FRITAS.

Fried foods are consumed in large quantities to contribute significantly to the intake of lipids. Nutritionally, fat intake is considered a key element in overweight and heart diseases, therefore, it is advisable to reduce its consumption. We determined the effect of pretreatment blanched, osmotic dehydration and coating with pectin in moisture reducing and oil gain in native potatoes. Blanching the percentage of oil, while osmotic dehydration reduces compared with control sample. The film with the best results in terms of moisture retention was made with pectin 8002, while film made with pectin 121 reduces the fat content of fried potatoes. [ABSTRACT FROM AUTHOR]