Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Table 3

Bromatological composition of Carimañolas fried under vacuum and atmospheric conditions.

	(°C)	Moisture (%)	Fat (%)	Ash (%)	Protein (%)	CHO (%)	Fiber (%)	Calories (kcal/100 g)
	Raw	65.60^a	4.49^a	0.92^a	6.11^a	20.59^ab	2.29^a	138.23^a
Vacuum frying	120	60.95^c	13.03^c	0.92^a	4.51^c	18.32^b	2.27^a	182.53^b
	130	58.14^d	11.36^b	0.94^c	5.12^b	22.16^a	2.28^a	188.64^b
	140	57.52^d	10.91^b	0.92^a	5.28^b	23.00^a	2.31^b	189.73^b
Atmospheric frying	150	63.75^b	16.80^d	0.92^a	4.27^c	11.94^d	2.32^b	216.04^d
	160	62.87^b	13.73^c	0.93^b	4.89^bc	15.24^c	2.34^c	204.09^c
	170	61.75^bc	12.18^bc	0.92^a	5.06^b	17.74^c	2.36^c	200.82^c

Means within a column followed by the same letter are not significantly different ().