Optimization of the deep fat frying process of arepa con huevo using response surface methodology

Fried foodstuffs are consumed by their characteristics of palatability and texture. However, one of the main disadvantages is the high oil content that these acquire, which is classified as a risk for health. Hence, strategies have been developed in order to control frying process and obtain products with a lower fat content. The arepa con huevo (AH) is an autochthonous and consumed foodstuff in Colombia. The objective of this study was to optimize the frying of AH, analyzing the temperaturetime relationship on quality attributes. The samples were made in the form of a circular plate and were formulated with maize dough, and hen's eggs. The process was performed in refined palm oil (R) and a rotating composite central design was applied. Moisture decreased when increasing factors. The samples fried at high temperatures and short times had lowest oil uptake. The luminosity decreased with increasing temperature, whereas the color variation and the hardness increased with the time of the process. The desirability was 0.84 point where the best combination of factors was at 180.8 degrees C and 364.7 s. The optimization of the deep fat frying makes it possible to obtain AH with a low oil content.