ABSTRACT
The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%), salty taste (87%) and product (97.3%). This study demonstrated that BM potato chips have a satisfactory acceptability by consumers.
Papa nativa variedad Michuñe negra: caracterización, condiciones de fritura y evaluación sensorial.. El presente trabajo tiene por objetivo evaluar la composición química y nutricional de papa Michuñe negro (BM), establecer condiciones de proceso de fritura, determinar el perfil sensorial y aceptabilidad de papas fritas chips. BM presentó un mayor contenido proteico, la mitad de extracto etéreo y extracto libre de nitrógeno, una menor ingesta calórica (70 kcal/100g) y un menor contenido de amilosa (17,5%) comparada con la variedad Desirée (DES). Para establecer condiciones de fritura se utilizó metodología Taguchi empleando una matriz de diseño L9 (32,22). Las variables seleccionadas fueron: temperatura, tiempo, variedad de papa (materia prima) y pretratamiento. Las respuestas evaluadas fueron: diferencia de color, contenido de azúcares reductores y polifenoles totales. Las mejores condiciones de fritura fueron: BM con pretratamiento a 160ºC por 7 min para color, DES sin pretratamiento a 140ºC por 7 min para azúcares reductores y BM sin pretratamiento a 180ºC por 4 min para polifenoles totales. Luego, los perfiles sensoriales de las papas chips de BM, DES y comercial fueron determinados seleccionando los descriptores textura, firmeza, sasbor salado y aceitoso. Se encontraron diferencias significativas en los descriptores color y aceitoso. El color (64%) fue el único atributo que obtuvo un nivel de aceptación más bajo entre los otros como textura (95%), sabor salado (87%) y producto (97.3%). Este estudio demostró que los chips de BM fueron satisfactoriamente aceptados por los consumidores.
Subject(s)
Humans , Consumer Behavior , Cooking , Solanum tuberosum , Nutritive Value , TasteABSTRACT
The goal of the present study was to know the chemical characteristics of the moss Sphagnum magellanicum (S.M.) growing in the southern part of Chile, spreading approximately. in a geographic area of 500.000 Has. Very few antecedents are reported in the literature concerning the functional properties of this resource, with the exception of the water absorption and holding capacity. Many of the industrial or agricultural uses of this moss are strongly related with this characteristic. Looking for other alternatives of utilization, it has been planned its incorporation to staple foods as a source of dietary fiber. But first it is necessary to know its chemical characteristics Representative samples of this material were submitted to different chemical analysis such as proximal analysis, fractional fiber analysis and anti nutrient factors.. Results of those analysis show the high amount of dietary fiber founded in this resource (77 per cent), higher than reported data for other traditional fiber sources such as lupin bran, rice hull, barley hull, oat bran, etc. Finally it is important emphasize the absence of antinutrient factor in this moss, that could make feasible its use for human nutrition.