Carrera Ingeniería en Alimentos
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Item Comparación de las variedades Chola y Capiro (Solanum tuberosum L.) en la textura de una papa pre frita congelada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Jácome Corrales, Sara Elizabeth; German Tomalá, César AugustoThe potato at the national level is a basic product in the diet of the population. In Ecuador its industrialization is insufficient. However, the consumption of processed potato products is on the rise, especially potato chips. This is due to an increase in the urban population and the pace of life that have led to a growth in fast food stores, and whose demand is currently supplied with imported product ready for consumption from Belgium, Holland, USA, and Canada. The general objective of this work was to evaluate a conditioning technology to reduce the activity of Polyphenoloxidase (PPO), improve the color and maintain an acceptable texture of the potato for the preparation of frozen pre-fried potato. For this, the following was applied: the successive washing of the peeled and chopped potato, followed by immersion in a solution of 1.5 percent w by v of Citric Acid and 0.01 percent w by v of Sodium Metabisulfite for 15 minutes and the application of blanching. For the estimation of blanching times and temperatures, preliminary tests adjusted to the conditions of each variety were carried out, trying not to damage the texture of the final product. A Central Compound Design was applied, using two varieties of potatoes: Chola and Capiro, where the first study factor was blanching temperature and the second factor was blanching time. The best treatment was reused with the immersion solution and the same initial procedure will be repeated in order to know how useful the solution is in a second use. The experimental design responses were: texture, absorbance, moisture, mold and yeast, total coliforms -Escherichia coli, Staphylococcus aureus. When applying the conditioning to the potato sticks, it was statistically concluded that the best treatment is T7 of each variety, which in the case of the Capiro potato corresponds to 73.11 degrees Celsius for 4.5 min. and in the Chola potato at 62.07 degrees Celsius for 3.0 min, presenting a higher rate of inactivation of PPO as a function of time and temperature factors. The shelf life of the Chola variety without conditioning was calculated, obtaining 3.42 months. While the potatoes subjected to conditioning obtained a shelf life of 6.21 months. In the case of the Capiro potato, 3.68 months of shelf life without conditioning was recorded and in potatoes with conditioning it is 6.44 months of shelf life. The sensory analysis of the best Capiro potato treatment evaluated: color (4), flavor (3.95), texture (4.15), browning at the edges (4) and acceptability (3.95). In Chola potatoes, they evaluated: color (4.15), flavor (4.1), texture (4), browning at the edges (4.1) and acceptability (4.3). Finally, in the analysis of the finished product, the conditioning process improved the textural properties of the fried sticks, obtaining values of for potato Chola a value of (408.67 g more less 22.68) and for potato Capiro (412.33 g more less 15 , 37).