SciELO - Scientific Electronic Library Online

 
vol.76 número160PRODUCTION OF FRUCTOSE SYRUPS THROUGH ENZYMATIC HYDROLYSIS OF CASSAVA STARCH FROM VARIETIES CORPOICA M TAI-8 AND CORPOICA ORENSEANAEROBIC TREATMENT OF CASSAVA STARCH EXTRACTION WASTEWATER. OPTIMIZATION OF ENVIRONMENTAL AND OPERATIONAL VARIABLES índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


DYNA

versão impressa ISSN 0012-7353

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.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons