TY - GEN
T1 - Propiedades fisico-químicas y sensoriales de harina precocida de oca (oxalis tuberosa)
T2 - 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024
AU - Mejía Pardo, Patricia Isabel
AU - García Zare, Elmis Jonatan
AU - Rodriguez Paredes, Noelia Patricia
AU - Zambrano Paucar, Icei Beck
AU - Tejada Chavez, Luis Miguel
N1 - Publisher Copyright:
© 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2024/1/1
Y1 - 2024/1/1
N2 - The research focuses on the dehydration of precooked goose, Flava variety, in response to the demands of the market that seeks products of quick preparation and high nutritional value comparable to fresh products. The study was carried out in a tray dryer, evaluating the operating conditions (temperatures of 60, 70, and 80ºC and air velocities of 2.3, 3.4, and 4.5m/s) on the Rehydration Capacity and Net Color Difference using the Response Surface Methodology. A significant effect of the operating conditions on the response variables was found. The optimal conditions for rehydration capacity were 64.80ºC and 3.28m/s, preserving the internal cellular structure for complete rehydration. For the net color difference, it was identified that at 60.38ºC and 3.90m/s. These results are relevant to obtain a dehydrated product according to physicochemical and INDECOPI standards, maintaining sensory characteristics close to the fresh product.
AB - The research focuses on the dehydration of precooked goose, Flava variety, in response to the demands of the market that seeks products of quick preparation and high nutritional value comparable to fresh products. The study was carried out in a tray dryer, evaluating the operating conditions (temperatures of 60, 70, and 80ºC and air velocities of 2.3, 3.4, and 4.5m/s) on the Rehydration Capacity and Net Color Difference using the Response Surface Methodology. A significant effect of the operating conditions on the response variables was found. The optimal conditions for rehydration capacity were 64.80ºC and 3.28m/s, preserving the internal cellular structure for complete rehydration. For the net color difference, it was identified that at 60.38ºC and 3.90m/s. These results are relevant to obtain a dehydrated product according to physicochemical and INDECOPI standards, maintaining sensory characteristics close to the fresh product.
KW - Rehydration capacity
KW - net color difference
KW - response surface methodology
UR - https://www.scopus.com/pages/publications/85203837937
U2 - 10.18687/LACCEI2024.1.1.1298
DO - 10.18687/LACCEI2024.1.1.1298
M3 - Contribución a la conferencia
AN - SCOPUS:85203837937
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology
PB - Latin American and Caribbean Consortium of Engineering Institutions
Y2 - 17 July 2024 through 19 July 2024
ER -