Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, 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 cidra flour exhibits techno-functional properties of interest for the elaboration of different food products.
Efecto del tiempo de fritura y del porcentaje de reemplazo de harina de trigo en las características sensoriales de snacks a base de harina de raquis de banano (Musa cavendish) Recibido 23 octubre 2011; Aceptado 9 diciembre 2011 RESUMEN En el presente trabajo se evaluó el efecto del tiempo de fritura y el porcentaje de reemplazo de harina de trigo, sobre las características sensoriales de snacks a base de harina de raquis de plátano (Musa cavendish) utilizando el método de superficie de respuesta. Las variables seleccionadas para el proceso fueron los tiempos (35 -55 s) de fritura y los porcentajes (0 -80%) de reemplazo de harina de trigo, las variables analizadas fueron las características sensoriales (sabor y crocantez), utilizando para ello un panel de jueces no entrenados. Se procedió a la elaboración de la harina de raquis mediante la recepción de la materia prima, selección, lavado, desinfección, pelado, troceado, inmersión, secado, molienda y tamizado, y posteriormente a la preparación del snack mediante formulación, pesado, mezclado, moldeado, secado, fritura y escurrido. Por medio del análisis sensorial se evaluó los atributos de sabor y crocantez por parte del consumidor de los snacks a base de harina de raquis de plátano para determinar el nivel de agrado de las muestras mediante una escala hedónica. Posteriormente se analizó estadísticamente los resultados mediante el método de superficie de respuesta a un nivel de significancia del 5%. La mejor combinación de tiempo de fritura y porcentaje de reemplazo resultó ser la de 43-49 s a 21-52% de harina de trigo.Palabras clave: raquis, tiempo de fritura, snacks. ABSTRACTIn the present study evaluated the effect of frying time and the rate of replacement of wheat flour on the sensory characteristics of flour -based snacks of banana stalk (Musa Cavendish)using response surface. The variables selected for the process were the times (35 -55 s) of frying and percents (0 -80%) of replacement of wheat flour, the variables were the sensory characteristics (taste and crispness), using a untrained panel of judges. We proceeded to the preparation of the meal spine by receiving the raw material, sorting, washing, disinfecting, peeling, cutting, dipping, drying, milling and screening, and subsequently to the preparation of the snack by formulation, weighing, mixing, molding, drying, frying and draining. By analyzing sensory attributes evaluated flavor and crispness by the consumer of flour-based snacks of banana stalk to determine the level of liking of the samples using a hedonic scale. Subsequently the results were statistically analyzed by the method of response surface to a level of significance of 5%. The best combination of frying time and proved replacement ratio of 43-49 sa 21-52% of wheat flour.
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