Resumen

BROUSSE, María M.; LINARES, Ramón A.  y  NIETO, Andrea B.. Effects of temperature drying and inhibitor concentration on dehydrated mashed cassava. Rev. cienc. tecnol. [online]. 2019, n.31, pp.1-10. ISSN 1851-7587.

The effects of the concentration of the non-enzymatic browning inhibitor (0.2 to 0.4 g NaHSO3 /L water) and the drying temperature (80 to 120º C) were investigated on the color parameters and the browning index of dehydrated mashed of two yucca varieties, Concepción and Pomberí. Color coordinates were determined using a HunterLab, colorimeter model D25-9 (Hunter Associates Laboratory, Reston, Virgina, USA). The index of non-enzymatic browning was measured spectrophotometrically at a wavelength of 420 nm against a target of ethyl alcohol in a Spectrum SP-2102 UV-VIS branded equipment (model LUV-400, Spectrum, USA). The readings were per triplicate. The results showed that the factors studied have a significant effect on the color and browning index of mashed cassava. Color parameters of the studied yucca mashed varieties (L*, b*, C*, H*) increased with the decreased in the drying temperature and the increased in the concentration of the browning inhibitor. Color changes are predicted by simple models as a function of the drying temperature and the browning inhibitor.

Palabras clave : Puré de mandioca; Color; Pardeamiento no enzimático; Modelos de ajuste; Temperatura de secado; Alimentos deshidratados.; Mashed cassava; Color, Non-enzymatic browning; Fit models; Drying temperature; Dehydrated foods..

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