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Frying is a method of dehydration used mainly starch products in order to change their structural and organoleptic characteristics to make them more attractive to consumers. In the present paper determined the optimal conditions for frying by immersion at atmospheric pressure in potato slices criolla (Solanum phureja).The quality of the chip were evaluated through measurement of moisture, texture, fat and color. The final fat content is inversely proportional to the average final moisture. The two best results from fat ( 170-2.0-1.5 and 170-2.5-2.5) were treatments with high humidity with 21.93 and 24.09% respectively.

Evaluación de los parámetros de calidad durante la Fritura de rebanadas de papa criolla