Study of the frying process of paria type cheese assisted by the hot air method

Abstract

At present, consumers are in search of foods or food products that do not have high amounts of saturated fats and oils that are used repeatedly in the frying process and that in the long run affect the health of the consumer, technology advances in the form dizzying which facilitates the use of new technologies in the preparation and processing of food is the case of air fryers technology (hot air), the methodology used for frying paria type cheese is the air fryers method that consists of the use of of hot air for cooking the food, for the determination of the color the methodology of the color space of the product was used, and in the organoleptic evaluation of the product the hedonic scale of 5 points was used, when frying the pariah type cheese it is evidenced regarding the color of the final product has a better acceptance the product with parameters of L * (61), a * (23) and b * (48) the product obtained becomes similar to p A product obtained with traditional methods of cooking fried pariah type cheese, in relation to the acceptability of the product, fried pariah type cheese has greater acceptance when the product has been cooked at a frying temperature of 200 ° C.