SciELO - Scientific Electronic Library Online

 
vol.19 número5Modelado del Proceso de Fritura del Ñame (Dioscorea alata) mediante Mediciones Reológicas usando la Metodología de Superficie de RespuestaAdsorción de Cromo (VI) en Solución Acuosa sobre Fibra de Carbón Activado índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ALVIS, Armado; VILLADA, Héctor S  y  VILLADA, Dora C. Effect of the Time and Temperature Fried on the Sensory Characteristics of Yam (Dioscorea alata). Inf. tecnol. [online]. 2008, vol.19, n.5, pp.19-26. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642008000500004.

The influence of frying parameters (time and temperature) on the sensory characteristics of yam (Dioscorea alata) was studied. Ñame was washed and cut in the form of rectangular parallelepiped and soybean oil was used as heating media.  The frying process was evaluated at three temperatures (140, 160 and 180 ° C) and five heating times (1, 3, 5, 7 and 9 min). The sensory analysis was performed by 5 judges and color, hardness and fat were evaluated. Hexagonal factorial design and surface response methodology were used. The best combination resulted to be 5 minutes and 160 0C for which the most appropriate characteristics of color, hardness and fat were found.

Palabras clave : frying; ñame; Dioscorea alata; thermal treatment; sensory analysis.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons