COMPOSIÇÃO FÍSICO-QUÍMICA, QUALIDADE FÍSICA E SENSORIAL DE CHIPS DE MANDIOQUINHA-SALSA

COMPOSIÇÃO FÍSICO-QUÍMICA, QUALIDADE FÍSICA E SENSORIAL DE CHIPS DE MANDIOQUINHA-SALSA

Publicado 2013-06-07

Abrir | Descargar
PDF FLIP
Cómo citar
Borges, J., De Paula, C., & Pirozi, M. (2013). COMPOSIÇÃO FÍSICO-QUÍMICA, QUALIDADE FÍSICA E SENSORIAL DE CHIPS DE MANDIOQUINHA-SALSA. Ingeniería E Innovación, 1(2). https://doi.org/10.21897/23460466.774
doi

https://doi.org/10.21897/23460466.774
Dimensions
PlumX
Joao Borges
Claudia De Paula
Monica Pirozi
Mostrar biografía de los autores
The arracacha (Arracacia xanthorrhiza Bancroft.) is a native culture of the Andean mountain ranges, the main types of processing the production of dehydrated mashed, flakes, flour, starch, pre-cooked, among others. The term chips is originally American and refers to thin slices of potato fried in oil or fat may be added various flavors late in the process. The aim of this work was to determine the physical and chemical composition, physical and sensory quality of fried chips of arracacha. The results showed that the root in nature has a high water content (73.51%), which together with microbiological and physical injuries, contributing to the reduction of its shelf life. However its solids content (26.4%) favored the production of fried chips, no significant changes were observed in the color parameters L * a * b * of ready compared to the raw material in nature, indicating minimal changes resulting from frying process. Although the fried chips has presented firmer texture when compared to the same product from raw materials similar in the scientific literature, this result did not influence the uptake by consumers whose scores for flavor, appearance, flavor and texture ranged 7-8, concerning hedonic terms "like moderately" and "liked" both to consumers male and female in age groups studied (10-50 years). The processing of root arracacha to obtain fried chips was promising for commercialization by their acceptance and purchase intent.

Visitas del artículo 758 | Visitas PDF

Descargas

Los datos de descarga todavía no están disponibles.

Información

Tutoriales

Autores:

¿Cómo enviar un artículo?

Par evaluador:

¿Cómo evaluar un artículo?

Palabras clave

Más leídos en los últimos 30 días

Indexada y listada en
 

Sistema OJS 3.4.0.3 - Metabiblioteca |