Carrera Ingeniería en Alimentos
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Item Efecto del ácido ascórbico y del pirofosfato ácido de sodio en el contenido de antocianinas totales y micronutrientes de hojuelas fritas de papa nativa (Solanum andígena) de la variedad Puca Shungo entera y pelada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-08) Almache Soria, Jorge Giovanni; Ramos Moya, Milton RubénNative potatoes (Solanum andigena) are recognized for their high minerals and phytonutrients contents, specifically those that show antioxidant activity such as anthocyanins. These nutrients are very unstable and sensitive to some factors, one of them the processing of food. Then, the purpose of this investigation was to evaluate the effect of ascorbic acid (AA) and sodium pyrophosphate acid (SAPP) in the content of total anthocyanins and micronutrients (iron, calcium and magnesium) in peeled and unpeeled potatoes chips of the Puca Shungo variety. Anthocyanins and micronutrients contents were evaluated by UV-visible spectrophotometry and flame atomic absorption spectrophotometry, respectively. An experimental design with 8 treatments was proposed to evaluate the effects of acidification (SAPP 0,5 percent for 30 min and AA 0,8 percent for 60 min), presentation (peeled and unpeeled) and processing (frying in palm oil to 180 Celsius degrees for 5 min and without frying). It was observed that all treatments presented significant differences (p less to 0,05), and it was determined as best treatment the unpeeled chips processed with SAPP. This treatment showed the highest content of anthocyanins (32,62 mg per 100 grams); and iron, magnesium and calcium were 10,97, 344,63 and 330,32 micrograms per gramm, respectively, with an estimated shelf life of 237 days at 20 Celsius degrees, and acceptable sensorial quality.