Determinación de parámetros óptimos en la elaboración de chips de mango variedad Miguelillo mediante dos métodos de fritura/Determination of optimal parameters in Miguelillo mango chips using frying methods
Resumen
Introducción: La fritura es un método ampliamente empleado para la elaboración de snacks. La temperatura y el tipo de fritura condicionan la transferencia de calor y masa, y con ello la textura, el color, el contenido de aceite y la aceptación del producto final. El mango variedad Miguelillo, abundante en Los Ríos (Ecuador), es una alternativa agroindustrial viable para obtener chips con valor agregado.
Objetivo: Determinar los parámetros óptimos para la elaboración de chips de mango Miguelillo, utilizando fritura por inmersión y fritura superficial.
Métodos: Se aplicó un diseño factorial AxB con dos factores: método de fritura (inmersión y superficial) y temperatura (160°C y 180°C), con tres repeticiones. Se evaluaron propiedades fisicoquímicas (pH, humedad, ceniza, grasa, fibra, sólidos solubles y acidez) y sensoriales (color, olor, sabor, textura y aceptabilidad). Los datos se analizaron mediante ANOVA y prueba de Tukey (p ≤ 0,05).
Resultados: La fritura por inmersión a 180°C mostró mejores resultados fisicoquímicos (menor humedad y acidez; mayor °Brix), mientras que la fritura por inmersión a 160°C obtuvo mayor aceptabilidad sensorial por su color uniforme y textura crujiente.
Conclusiones: El método de fritura por inmersión optimiza las propiedades fisicoquímicas y sensoriales de los chips de mango Miguelillo. La selección final de la temperatura permite balancear calidad instrumental y preferencia del consumidor, constituyendo una opción replicable a pequeña escala e industrial.
Palabras clave: alimento; alimento frito; deshidratación; fruta; métodos de fritura
ABSTRACT
Introduction: Frying is a widely used method for the preparation of snacks. Temperature and the type of frying condition heat and mass transfer, thereby influencing the texture, color, oil content, and acceptance of the final product. The Miguelillo variety mango, abundant in Los Ríos (Ecuador), is a viable agro-industrial alternative for obtaining value-added chips.
Objective: To determine the optimal parameters for the production of Miguelillo mango chips, using immersion frying and surface frying.
Methods: An AxB factorial design was applied with two factors: frying method (immersion and surface) and temperature (160°C and 180°C), with three replications. Physicochemical properties (pH, moisture, ash, fat, fiber, soluble solids, and acidity) and sensory properties (color, odor, taste, texture, and acceptability) were evaluated. Data were analyzed using ANOVA and Tukey's test (p ≤ 0.05).
Results: Immersion frying at 180°C showed better physicochemical results (lower moisture and acidity; higher °Brix), while immersion frying at 160°C obtained higher sensory acceptability due to its uniform color and crunchy texture.
Conclusions: The immersion frying method optimizes the physicochemical and sensory properties of Miguelillo mango chips. The final temperature selection allows balancing instrumental quality and consumer preference, constituting a replicable option for both small-scale and industrial production.
Keywords: dehydration; fried food; food; fruit; frying methods
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Derechos de autor 2026 Gina Mariuxi Guapi Alava, Vicente Alberto Guerrón Troya , Ana Gabriela Ganchozo Vera Ganchozo Vera , Luis Alberto Egas Astudillo, Sonia Esther Barzola Miranda
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
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