Resumo

PINEDA-VARGAS, Angie Juliana; MEJIA-DORIA, Clara María  e  DUQUE-CIFUENTES, Alba Lucia. Evaluation of the drying effect on some properties of chayote flour Sechium edule (Jacq.) Sw. Dyna rev.fac.nac.minas [online]. 2020, vol.87, n.214, pp.191-195.  Epub 30-Out-2020. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v87n214.72947.

Alternative flours from plant sources, such as chayote, are options to reduce the use of wheat flour to produce food products. The objective of this research was to determine the effect of drying on some technological functional properties of chayote flour. The sliced chayote was dried at 40, 50, and 60 °C by using combined recirculating hot air-microwave drying with pulses of 4/40 seconds and recirculating hot air drying, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The chayote flour exhibits techno-functional properties of interest for the elaboration of different food products.

Palavras-chave : techno-functional properties; drying techniques; chayote flour; food products.

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