Análisis de los efectos del enranciamiento sobre las propiedades tecnológicas, fisicoquímicas y sensoriales en la elaboración de snack de papa

Abstract

Oxidation is the second cause of the deterioration of this type of food, where oils and fats begin to deteriorate; unpleasant tastes and odors appear, giving way to rancidity. This process occurs because it is accelerated bt three known factors: the presence of oxygen, heat and light; it consists of there fundamental steps: initiation, propagation and termination. In the preparation of vegetable snacks there are two processes where lipid oxidation takes place, which are: Frying, which is where the food comes into direct contact with the oil and begins to absorb it allowing the stability of the oil and its level of alteration to cause the rancidity of the product, giving it an unpleasant taste and directly influencing the quality of the snack, and the packaging, which contains oxygen and begins to increase the speed of autooxidation; this occurs due to the increase in oxygen pressure, which causes a persistent reaction in the speed of the autooxidation process. There are several antioxidants that are used in the food to avoid the oxidation process where the most recommended is E-306 Tert-Butyl-hydroquinone (TBHQ) which is an antioxidant that protects the flavor of the food