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Deep fat frying is a widely used and industrially important food process, nowadays fried foodstuffs are consumed by their characteristics of palatability and texture. The aim of this research was to evaluate the effect of frying temperature and time on the thermophysical properties and texture profile of arepacon huevo.The samples were made with 81.4 % of corn dough and 18.6 % of hen's egg,this was 10 cm in diameter and 2.5 cm thick. The temperatures used were 170 °C, 180 °C and 190 °C, with times of 300 s, 360 s and 420 s. The product/oil ratio was 1:4 weight/volume (250 g/L). The moisture of the arepas decreased as the process temperature increased (p<0.05).An increase in oil content was found as the processing time increased (p<0.05). The protein, dietaryfibre, ash and carbohydrate contents of arepascon huevo were not significantly affected by processing conditions (p>0.05). Conductivity and thermal diffusivity increased with temperature, with maximum values of 0.79 W/m °C ± 0.05 W/m °C and 2.96 x 10 -7 m 2 s -1 . Hardness increased with temperature (p<0.05) varying from 13.41 to 27.34 N. The understanding thermal and texture properties are important in order to improve the frying processing and physicochemical parameters of arepa con huevo.

Effect of Frying Temperature and Time on the Thermophysical Properties and Texture Profile of Arepa Con Huevo