OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)

Detalhes bibliográficos
Autor(a) principal: Caliari, Márcio
Data de Publicação: 2007
Outros Autores: Fernandes, Tatiana Nunes, Gonçalves Júnior, Santor, Soares Junior, Manoel Soares
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Tropical (Online)
Texto Completo: https://revistas.ufg.br/pat/article/view/2337
Resumo: The aim of this research was to study the excellent conditions for the osmotic dehydration of Peruvian carrot (Arracacia xanthorrhiza), submitted in sequence to freezing, and frying, and sensorial analysis. The results showed maximum dehydration of about 18% of the initial mass, under the following conditions: a concentration of 45 g of sodium chloride and 45 g of sucrose for 100 ml of solution, thirty minutes of contact time, and a temperature of 50°C. The sensorial evaluation showed that osmotic dehydration of Peruvian carrot, before freezing and frying can be a new alternative for the consumer market. KEY-WORDS: Osmotic dehydration; Peruvian carrot; freezing; sensorial analysis.
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spelling OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)DESIDRATAÇÃO OSMÓTICA DE BATATA BAROA (Arracacia xanthorrhiza)Osmotic dehydrationPeruvian carrotfreezingsensorial analysisDesidratação osmóticabatata baroacongelamentoanálise sensorial The aim of this research was to study the excellent conditions for the osmotic dehydration of Peruvian carrot (Arracacia xanthorrhiza), submitted in sequence to freezing, and frying, and sensorial analysis. The results showed maximum dehydration of about 18% of the initial mass, under the following conditions: a concentration of 45 g of sodium chloride and 45 g of sucrose for 100 ml of solution, thirty minutes of contact time, and a temperature of 50°C. The sensorial evaluation showed that osmotic dehydration of Peruvian carrot, before freezing and frying can be a new alternative for the consumer market. KEY-WORDS: Osmotic dehydration; Peruvian carrot; freezing; sensorial analysis. O presente trabalho teve como objetivo estudar as condições ótimas para desidratação osmótica de batata baroa (Arracacia xanthorrhiza), submetida, em seqüência, ao congelamento e fritura, e à avaliação sensorial. Os resultados mostraram uma desidratação máxima em torno de 18% da massa inicial, sob as seguintes condições: concentração de 4 g de cloreto de sódio e 45 g de sacarose por 100 mL de solução, trinta minutos de tempo de contato e temperatura de 50°C. A avaliação sensorial mostrou que a desidratação osmótica, seguida de congelamento e fritura, pode ser uma nova alternativa viável para o mercado consumidor de batata baroa. PALAVRAS-CHAVE: Desidratação osmótica; batata baroa; congelamento; análise sensorial.Escola de Agronomia - Universidade Federal de Goiás2007-11-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa de Laboratórioapplication/savehttps://revistas.ufg.br/pat/article/view/2337Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 34, n. 1, Jan./Apr. 2004; 15-20Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 34, n. 1, jan./abr. 2004; 15-20Pesquisa Agropecuária Tropical; v. 34, n. 1, jan./abr. 2004; 15-201983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/2337/2304Caliari, MárcioFernandes, Tatiana NunesGonçalves Júnior, SantorSoares Junior, Manoel Soaresinfo:eu-repo/semantics/openAccess2020-02-26T23:58:18Zoai:ojs.revistas.ufg.br:article/2337Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:04.554016Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
DESIDRATAÇÃO OSMÓTICA DE BATATA BAROA (Arracacia xanthorrhiza)
title OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
spellingShingle OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
Caliari, Márcio
Osmotic dehydration
Peruvian carrot
freezing
sensorial analysis
Desidratação osmótica
batata baroa
congelamento
análise sensorial
title_short OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
title_full OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
title_fullStr OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
title_full_unstemmed OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
title_sort OSMOTIC DEHYDRATION OF PERUVIAN CARROT (Arracacia xanthorrhiza)
author Caliari, Márcio
author_facet Caliari, Márcio
Fernandes, Tatiana Nunes
Gonçalves Júnior, Santor
Soares Junior, Manoel Soares
author_role author
author2 Fernandes, Tatiana Nunes
Gonçalves Júnior, Santor
Soares Junior, Manoel Soares
author2_role author
author
author
dc.contributor.author.fl_str_mv Caliari, Márcio
Fernandes, Tatiana Nunes
Gonçalves Júnior, Santor
Soares Junior, Manoel Soares
dc.subject.por.fl_str_mv Osmotic dehydration
Peruvian carrot
freezing
sensorial analysis
Desidratação osmótica
batata baroa
congelamento
análise sensorial
topic Osmotic dehydration
Peruvian carrot
freezing
sensorial analysis
Desidratação osmótica
batata baroa
congelamento
análise sensorial
description The aim of this research was to study the excellent conditions for the osmotic dehydration of Peruvian carrot (Arracacia xanthorrhiza), submitted in sequence to freezing, and frying, and sensorial analysis. The results showed maximum dehydration of about 18% of the initial mass, under the following conditions: a concentration of 45 g of sodium chloride and 45 g of sucrose for 100 ml of solution, thirty minutes of contact time, and a temperature of 50°C. The sensorial evaluation showed that osmotic dehydration of Peruvian carrot, before freezing and frying can be a new alternative for the consumer market. KEY-WORDS: Osmotic dehydration; Peruvian carrot; freezing; sensorial analysis.
publishDate 2007
dc.date.none.fl_str_mv 2007-11-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
Pesquisa de Laboratório
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/pat/article/view/2337
url https://revistas.ufg.br/pat/article/view/2337
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/2337/2304
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/save
dc.publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
dc.source.none.fl_str_mv Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 34, n. 1, Jan./Apr. 2004; 15-20
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 34, n. 1, jan./abr. 2004; 15-20
Pesquisa Agropecuária Tropical; v. 34, n. 1, jan./abr. 2004; 15-20
1983-4063
reponame:Pesquisa Agropecuária Tropical (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Pesquisa Agropecuária Tropical (Online)
collection Pesquisa Agropecuária Tropical (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv aseleguini.pat@gmail.com||mgoes@agro.ufg.br
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