Effect of Processing Variables on Quality Parameters of Cocadas with Panela

Abstract

Abstract-The effect of processing variables as cooking temperature and time on the thermophysical, colorimetric, textural, sensory properties and proximal chemical composition was evaluated and fitted. It was used 2×2 factorial design made with three replicates, for a total of 12 experimental units. Study factors and levels were cooking temperature (70 and 90 °C) and time (60 and 90 min). The data were analysed through variance analysis using the statistical software Statgraphics Centurion version XVI and Tukey HSD comparison test to identify statistically homogeneous subsets.Low moisture content due to water evaporation during processing of the cocadas was shown, which permitted the fat, protein and ash concentration. Thermophysical properties were affected by temperature and time increasing energy cost in the high temperature and time treatments. Lightness values varied from 86.13 to 53.5 and total color change increased (ΔE), due to the non-enzymatic browning reactions presented.Fracturability, hardness and stiffness values increased at high cooking temperature and time due to the seric protein denaturation that formed a complex between casein proteins.The optimal conditions to make cocadas with panela of good quality were temperature and time of 70 °C and 60 min. This study was the solution to a problem of the manufacturers to improve the elaboration process for this Colombian Caribbean sweet.

Evaluation of Cedar Sawdust (Cedrela Odorata L.), Camajn (Sterculia aptala) and Ceiba Amariila (Hura Crepitans L.) for the Removal of Heavy Oil in Aqueous Solution

“…Together with the samples, they were given a glass of water to rinse the mouth after each tasting and an evaluation format in which they evaluated the acceptance of each characteristic according to the scale in the format reported by Ramírez-Navas et al, [22].The overall acceptability of the products, taste, aroma, appearance and colour characteristics were recorded. Data were collected on a spreadsheet and transformed into numerical scores for analysis [23].…”