Physicochemical and sensory properties of precooked oca flour (oxalis tuberosa): A response surface improvement study

Mejía Pardo P.I.; García Zare E.J.; Rodriguez Paredes N.P.; Zambrano Paucar I.B.; Tejada Chavez L.M. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.1298

Resumen

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.

Instituciones: Universidad César Vallejo