Resumo

VILLADA, DORA; VILLADA, HECTOR  e  MOSQUERA, ANDRES. EVALUATING THE EFFECT OF OSMOTIC DEHYDRATION AND FRYING IN TWO VARIETIES CASSAVA (Manihot esculenta Crantz) IN THE PRODUCTION OF CHIPS. Dyna rev.fac.nac.minas [online]. 2009, vol.76, n.160, pp.131-138. ISSN 0012-7353.

It evaluating the effect of osmotic dehydration (OD) and frying in two varieties of cassava in the production of chips. We analyzed moisture and fat content in 10, 20 and 30 minutes OD, 120, 140 and 160°C and 60, 90 and 120 seconds of frying. Constants: relationship-product solution (1:2), concentration of the solution (5%w/v) and thickness of chips (15 milimeters). We evaluated the degree of acceptance sensory with a five-point hedonic scale and was valued strength trigger. We used a split-plot factorial design with random blocks and α=5%. The variety Armenia was excellent 20 minutes of OD, 160°C and 120 seconds of frying. Sensory analysis was accepted with 4.65% moisture, 1.77% fat, strength trigger between 1.21-3.15N. Excellent chewing, crunch, flavor and color. Results that may be of interest in agroindustrial production of cassava chips.

Palavras-chave : Osmotic dehydration; frying; sensory evaluation; cassava; agroindustry.

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