Browsing by Author "Catota Balseca, Jessenia Magaly"

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    Caracterización reológica de papillas infantiles formuladas a base de harina de papas de variedades nativas ecuatorianas (Solanum andigena) deshidratadas mediante secado conectivo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Catota Balseca, Jessenia Magaly; Acurio Arcos, Liliana Patricia
    Drying is one of the most used conservation methods in food industry, because it allows to reduce humidity, preventing microbial attack and facilitating transport; however, this process usually modifies the rheological properties. This study evaluated the rheological properties of a porridge made from flour from native Ecuadorian potatoes, sweetened with local fruits of local (blackberry and taxo) and dehydrated by convective drying, before and after the drying process. The samples described a plastic pseudoplastic behavior and were adjusted to the Herschel-Bulkley and Mizrahi-Berk models. The drying method caused structural damage that caused a decrease in the consistency index, while Santa Rosa variety and blackberry influenced the increase in the consistency index due to the gelatinization of the starch and the swelling of the dietary fiber that the potato possesses and the high amount of pectin that the fruit has. Finally, the inversely proportional effect of the temperature on the consistency index was observed.