Efecto del tiempo y temperatura en la deshidratación de oca (Oxalis Tuberosa Mol.) Mediante lecho fluidizado para la obtención de harina
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Rev. Inv. Cs. Agro. y Vet.
Abstract
La región andina es conocida por ser cuna de algunos cultivos andinos de importancia mundial como la papa, oca, olluco y mashua. La oca es un tubérculo muy extendido en los Andes, por ser un producto tradicional, ancestral de sabor agradable, es uno de los alimentos más apreciados en la alimentación del sector rural. La Oxalis tuberosa Mol. Representa una buena fuente de antioxidantes por lo que puede considerarse como una excelente opción de materia prima para la elaboración de alimentos funcionales. Los objetivos de la investigación realizada fueron: evaluar las propiedades fisicoquímicas de la harina de oca, evaluar las propiedades químico proximal de la harina de oca y realizar el análisis microbiológico de la harina de oca (variedad rosada) deshidratado en lecho fluidizado a diferentes temperaturas (60, 70 y 80 °C) por un tiempo de 60 minutos a cada uno. Se empezó obteniendo las harinas, paro lo cual se seleccionó, soleo, limpió, lavo, cortó, escaldo, deshidrato, enfrió, molió, tamizo y envaso. En la caracterización fisicoquímica se hizo el análisis proximal, se determinó el pH y acidez mediante valoración volumétrica, se utilizó el método refractométrico para medir la concentración de azúcar, para el análisis microbiológico, la muestra se obtuvo al azar. Los resultados del análisis químico proximal realizados fueron: humedad, grasa, proteína, fibra, ceniza y carbohidratos, los cuales no muestran diferencias significativas entre ellos, los resultados microbiológicos indican que la harina de oca se encuentra dentro de los parámetros microbiológicos dados por DIGESA (2000), Se puede destacar que la harina de oca mantiene las características organolépticas propias del producto para su uso agroindustrial.
The Andean región is known for being the eradle of some Andean crops of world importance such as potatoes, oca, olluco and mashua. The goose is a very widespread tuber in the Andes, as it is a traditional, ancestral product with a pleasant taste, it is one of the most appreciated foods in the rural sector. The Oxalis tuberosa Mol. represents a good source of antioxidants so it can be considered as an excellent option of raw material for the elaboration of functional foods. The objectives of the research carried out were: to evalúate the physicochemical properties of the goose meal, to evalúate the proximal chemical properties of the goose meal and to perform the microbiological analysis of the goose meal (pink variety) dehydrated in a fluidized bed at different temperatures (60, 70 and 80 ° C) for a time of 60 minutes eacli. It began by obtaining the flours, for which it was selected, soleus, cleaned, washed, cut, blanched, dehydrated, cooled, ground, sieved and packed. In the physicochemical characterization, the proximal analysis was made, the pH and acidity were determined by volumetric titration, the refractometric method was used to measure the sugar concentration, for the microbiological analysis, the sample was obtained at random. The results of the proximal chemical analysis performed were: moisture, fat, protein, fiber, ash and carbohydrates, which do not show significant differences between them, the microbiological results indícate that the goose flour is within the microbiological parameters given by DIGESA (2000). It can be noted that goose flour maintains the organoleptic characteristics of the product for its agro-industrial use.
The Andean región is known for being the eradle of some Andean crops of world importance such as potatoes, oca, olluco and mashua. The goose is a very widespread tuber in the Andes, as it is a traditional, ancestral product with a pleasant taste, it is one of the most appreciated foods in the rural sector. The Oxalis tuberosa Mol. represents a good source of antioxidants so it can be considered as an excellent option of raw material for the elaboration of functional foods. The objectives of the research carried out were: to evalúate the physicochemical properties of the goose meal, to evalúate the proximal chemical properties of the goose meal and to perform the microbiological analysis of the goose meal (pink variety) dehydrated in a fluidized bed at different temperatures (60, 70 and 80 ° C) for a time of 60 minutes eacli. It began by obtaining the flours, for which it was selected, soleus, cleaned, washed, cut, blanched, dehydrated, cooled, ground, sieved and packed. In the physicochemical characterization, the proximal analysis was made, the pH and acidity were determined by volumetric titration, the refractometric method was used to measure the sugar concentration, for the microbiological analysis, the sample was obtained at random. The results of the proximal chemical analysis performed were: moisture, fat, protein, fiber, ash and carbohydrates, which do not show significant differences between them, the microbiological results indícate that the goose flour is within the microbiological parameters given by DIGESA (2000). It can be noted that goose flour maintains the organoleptic characteristics of the product for its agro-industrial use.
Description
Vol. 4, No. 12