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Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production
Cambios en propiedades físicas de batata sometida a pretratamientos térmicos para elaboración de masas
DOI:
https://doi.org/10.15446/dyna.v85n207.72876Palabras clave:
blanching, color, freezing, sweet potato, texture (en)escaldado, color, congelación, batata, textura (es)
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En respuesta a la creciente demanda de consumidores hacia alimentos de alta calidad y fáciles de preparar, es necesario desarrollar innovadoras formas de utilización de raíces y tubérculos como la batata en productos procesados. Se evaluaron dos procesos térmicos, congelación-cocción (F+C) y escaldado-congelación-cocción (B+F+C) sobre propiedades físicas de un cultivar de batata de pulpa anaranjada (BPA), en términos de pérdida de fase líquida (Δm), variación de volumen (ΔV), color y textura. Se usaron muestras cilíndricas de BPA. Las muestras con y sin escaldado se almacenaron en congelación a -18 °C durante 2 meses y posteriormente se llevaron a cocción a 95 °C. El escaldado se realizó a 95 °C durante 2 min. Los resultados mostraron que con el escaldado como pretratamiento a la congelación-cocción, se obtuvo un producto con menores cambios físicos, con un color más claro y más intenso (croma), y una menor pérdida del módulo de elasticidad (Ed) y firmeza (F).
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