摘要：Existe una tendencia del mercado al consumo de alimentos más saludables que ha motivado a la industria alimentaria a innovar en tecnologías. La fritura en vacío es una tecnología alternativa a la fritura tradicional que preserva las propiedades sensoriales del snack frito y mejora la calidad nutricional.El objetivo del trabajo fue estudiar los beneficios nutricionales y para la salud y las características organolépticas de chips de papa elaborados por fritura en vacío en relación a los elaborados por fritura tradicional y diferenciarlos de los actualmente presentes en el mercado uruguayo.Los chips elaborados por fritura en vacío presentaron un 61% menos de materia grasa y 90% menos de acrilamida que los chips elaborados por fritura tradicional. Sensorialmente fueron muy bien evaluados en todos los atributos menos en la percepción de intensidad de sabor salado.
其他摘要：The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying; it preserves the sensory properties of fried snacks and improves its nutritional quality.The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.The chips produced by vacuum frying had 61% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity.
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