Relación masa-aceite y tiempo de fritura en la concentración final de un chifle de diversos tipos de camote (Ipomoea Batatas)
The main objective of the present investigation was to determine the influence of sweetpotato varieties, mass-oil ratio and frying time on the final concentration of chifle. A completely randomized block design (DBCA) was applied, with blocks 1 and 2 corresponding to purple and orange sweetpotato va...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2017
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| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/633 |
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Aggiungi Tag | Riassunto: | The main objective of the present investigation was to determine the influence of sweetpotato varieties, mass-oil ratio and frying time on the final concentration of chifle. A completely randomized block design (DBCA) was applied, with blocks 1 and 2 corresponding to purple and orange sweetpotato varieties, with two factors under study, mass-oil ratio and frying time; Two levels were used for each factor working with eight treatments. The following variables were determined: bromatological (moisture, INEN standard), physical (hardness and chewing) and sensorial (color, fracture, taste and appearance). The results obtained from moisture in the sweet potato varieties (blocks) and the frying time (Factor B) did not affect the mass-oil ratio (Factor A), demonstrating the level b2 with lower moisture content, treatments showed inference Thus placing T1 treatment with the highest percentage of moisture. In texture the interaction of blocks expressed that they do not influence in the hardness of the chifle. It was concluded that the treatments and the mass-oil ratio were found in the moisture variable, but not in the sweetpotato varieties and in the frying time. |
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