Elaboración de papas (solanum tuberosum l.) pre-fritas, congeladas y saborizadas con albahaca (ocimum basilicum) deshidratada
The present research was proposed to elaborate prefried potatoes and to apply flavor treatments with the addition of basil dehydrates in order to improve the sensorial quality and that is within the permitted microbiological range. By means of an organoleptic analysis carried out by 30 panelists, th...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Ecuador |
| Institución: | Universidad Internacional del Ecuador |
| Repositorio: | Repositorio Universidad Internacional del Ecuador |
| OAI Identifier: | oai:repositorio.uide.edu.ec:37000/3224 |
| Acceso en línea: | https://doi.org/10.33890/innova.v3.n1.2018.373 https://repositorio.uide.edu.ec/handle/37000/3224 |
| Access Level: | acceso abierto |
| Palabra clave: | especias; ácidos grasos; rancidez; crujencia; humedad spices; fatty acids; rancidity; crunchiness; moisture |
| Sumario: | The present research was proposed to elaborate prefried potatoes and to apply flavor treatments with the addition of basil dehydrates in order to improve the sensorial quality and that is within the permitted microbiological range. By means of an organoleptic analysis carried out by 30 panelists, the best treatment in terms of odor, taste, residual taste, crunchiness and color was obtained, resulting in treatment 1 to 92°C, with a flavor concentration of 0.25% dehydrated basil.The results were analyzed statistically, treatment 1 was the most accepted with a "Ilike it very much" in smell with 63%, in taste with 43%, in residual taste with 70%, in crunchiness with 67% and in color with 77% of acceptability, Which puts it to great advantage of the others. The results of the physical-chemical and microbiological analyzes of treatment 1 were 73.21 humidity, 1.25 acidity (free fatty acidity), rancidity negative and 2x10¹ for yeasts and molds; Resulting within the range of the reference standard CODEX STAN 114 and B.O. Of E-NUM.284. |
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