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标题：ASSESSMENT OF THE OSMO-CONVECTIVE DEHYDRATION ON THE QUALITY ATTRIBUTES AND CENTESIMAL COMPOSITION OF YACON (Smallanthus sonchifolius)
其他标题：ASSESSMENT OF THE OSMO-CONVECTIVE DEHYDRATION ON THE QUALITY ATTRIBUTES AND CENTESIMAL COMPOSITION OF YACON (Smallanthus sonchifolius)
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作者：CAMILA AUGUSTO PERUSSELLO ; VIVIANA COCCO MARIANA ; MARIA LÚCIA MASSON 等
期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2013
卷号：31
期号：1
DOI：10.5380/cep.v31i1.32660
语种：Portuguese
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This work has studied the application of the osmo-convective dehydration on yacon roots, regarding its composition and quality attributes. Slices of yacon were submitted to osmotic treatment with sucralose solution followed by convective dry. The experiments followed a complete 23 factorial design to assessthe effect of three variables of the process (temperature, stirring rate of the osmotic solution and drying temperature) over four quality attributes (moisture content, color, luminosity and soluble solid content). The application of the osmotic treatment before convective drying provided quality gains to the dried product, such as low browning and shrinkage rates, and reduction of the structural damages towards angular distortions and fissures, in comparison to the samples dried directly on the tray dryer. The effect of osmotic treatment over the centesimal composition of yacon have resulted on absorption of sucralose and water loss without a significance compromise of its nutritional attributes. The obtained product presented different contents of moisture, but similar levels of darkening and color alteration at diverse experimental conditions.
关键词：YACON; CONVECTIVE DRYING; OSMOTIC TREATMENT; DARKENING DEGREE; MOISTURE CONTENT; CENTESIMAL COMPOSITION.