Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

González, A. Muñoz; Alvis, Armando; Arrázola, Guillermo

doi:10.4067/s0718-07642015000100011

Cited by 12 publications

(18 citation statements)

References 23 publications

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“…Finalmente, para la variable masticabilidad se obtuvo que con las temperaturas de proceso empleadas no se marcaron diferencias estadísticas entre los valores del requerimiento energético necesario para masticar el producto a base de ahuyama y desintegrarlo hasta que pueda ser ingerido por el consumidor; con respecto a los niveles de tiempo de proceso se puede inferir que a medida que el tiempo de proceso transcurrió los valores de masticabilidad fueron disminuyendo hasta marcar diferencias significativas, el valor que permitió obtener un menor valor más bajo de esta variable fue el tiempo de proceso de 160 s, permitiendo obtener un producto que requerirá menor energía por parte de la acción de los molares del consumidor para triturar la ahuyama frita y desintegrarla hasta que se pueda ingerir totalmente (González et al, 2015).…”

Section: Tipo De Análisis Valor Mediounclassified

“…Durante este análisis, se determinan variables como la dureza, que es definida como la cantidad de fuerza maxima requerida durante la primera compresión para prensar el alimento. La dureza simula la fuerza necesaria para comprimir el alimento entre los molares o entre la lengua y el paladar imitando el primer mordisco (González et al, 2015). La cohesividad, hace referencia a fuerza de unión entre las partículas del alimento, esta característica establece el límite en que puede ser deformado el mismo hasta antes de desfragmentarse o romperse.…”

Section: Introductionunclassified

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Análisis de Perfil de Textura de Ahuyama (Cucurbita maxima) sometida a Freído Atmosférico por Inmersión

2018

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Se determinó la influencia de la temperatura y tiempo de freído por inmersión sobre las características de textura de la ahuyama (un zapallo o calabaza tropical). Metodológicamente, se determinaron las condiciones proximales iniciales de la ahuyama. Luego, se realizó un proceso de freído por inmersión empleando temperaturas de 130 °C, 150 °C y 170 °C y tiempos de freído de 40 s, 80 s, 120 s y 160 s. Finalmente, se realizó un análisis de perfil de textura para las características de dureza, adhesividad, cohesividad, elasticidad, y masticabilidad del producto obtenido. Se concluye, que el incremento de la temperatura y el tiempo de proceso disminuyen la dureza y la adhesividad. Finalmente, para la masticabilidad las temperaturas de proceso empleadas permiten obtener productos que requerirán igual energía para ser desintegrados e ingeridos por el consumidor.

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Section: Tipo De Análisis Valor Mediounclassified

Section: Introductionunclassified

Análisis de Perfil de Textura de Ahuyama (Cucurbita maxima) sometida a Freído Atmosférico por Inmersión

2018

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“…Caetano et al [8] reported values with an average of 1.0% of ash content (AC) in sweetpotato with different flesh colors, suggesting that the genotype does not affect this variable. However, significant differences among sweetpotato cultivars have been reported, showing ash content between 0.6 and 1.0% [15].…”

Section: Introductionmentioning

confidence: 99%

Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

et al. 2020

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Background Sweetpotato is an important staple food crop worldwide. The genotype mainly influences the nutritional quality of its storage roots, but environmental conditions could produce significant variations in chemical composition and quality. The aim of this study was to characterize sweetpotato diversity of 20 selected genotypes and identify harvest time (90, 120, and 150 days after planting-DAP) and environmental effects on quality attributes estimated by proximate analysis (dry matter, ash, crude fiber, total protein, and total soluble solids). Red (R), green (G), and blue (B) (RGB) analysis was used to characterize the genotypes phenotypically. Results The results of the current study revealed that flesh color was associated with proximate composition. RGB analysis showed that low B pixel values were present in yellow–orange- and purple-fleshed genotypes, which simultaneously exhibited high total protein content (TPC), ash content (AC), and crude fiber (CF), while cream- and white-fleshed genotypes showed high B pixel values and were related to high dry matter content (DMC). In these genotypes, the high DMC was maintained or increased through harvest time, however, a reduction in the proportion of accumulated AC and TPC was observed. On the other hand, in the pigmented genotypes, DMC increased up to 120 DAP, showing major stability in terms of AC and TPC. Regardless of harvest time, more intense rain events 30 days before harvest, affected the storage of DMC in roots negatively, while AC, TPC, and CF were accumulated more efficiently, or their proportion increased. High temperatures increased total soluble solids (TSS) accumulation and reduced AC, TPC, and CF accumulation. The combined analysis, according to the additive main effects and multiplicative interaction (AMMI) model, confirmed these results. Conclusions These findings indicated that white-fleshed genotypes contain high DMC, although, with lower TPC, AC, and CF contents compared to yellow–orange- and purple-fleshed genotypes. Although there is an increase in DMC in extended harvests (in orange-fleshed genotypes up to 120 DAP), the presence of pre-harvest rain promotes its translocation and loss. On the contrary, TPC, AC, and CF can be kept stable or even increase, except in environments with high temperatures that induce low accumulation. The current study provides a better understanding of the nutritional response of sweetpotato diversity under several growing conditions, which can be recognized and used integrally to improve food quality.

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“…When comparing the treatments with T0, statistical differences were found. Elasticity is the property describing the degree in which food recovers its height among the first and second bites (González, Alvis, & Arrázola, 2015); T2 (with 15% soybean meal) showed a greater value of elasticity, whereas statistical differences in each treatment were found. Chewing properties with lower values were related to higher times for deglutition early stages before swallowing (Mariela & Daniel, 2012); those were greater in T1 and T2.…”

Section: Texture Analysismentioning

confidence: 99%

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Aguirre-Torres

Martínez-Mora

Cuenca-Mayorga

2020

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The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability. The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.

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Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 1: Textura

Cited by 12 publications

References 23 publications

Análisis de Perfil de Textura de Ahuyama (Cucurbita maxima) sometida a Freído Atmosférico por Inmersión

Análisis de Perfil de Textura de Ahuyama (Cucurbita maxima) sometida a Freído Atmosférico por Inmersión

Genotypic and environmental factors influence the proximate composition and quality attributes of sweetpotato (Ipomoea batatas L.)

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

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