Efecto de tiempo y temperaturas de secado del follaje de camote morado (Ipomoea batatas L.) en la obtención de una harina

The objective of this research was to evaluate the effect of temperature and drying time on the nutritional properties of flour made from purple sweet potato foliage. The drying temperatures (factor A) were 60ºC, 70ºC, and 80ºC, while the drying times (factor B) were 60 and 120 minutes. A Completely Randomized Design (CRD) with a bifactorial arrangement AxB and three replications was used, obtaining 18 experimental units. The nutritional variables evaluated included protein, fat, ash, fiber, moisture, and toxicity index. The degree of product acceptance was assessed through a sensory analysis with 60 untrained panelists using a 5-point hedonic scale. The variables moisture, ash, and protein did not meet the assumptions of normality and homogeneity required for ANOVA; therefore, the Kruskal–Wallis test was applied. The results showed that the foliage flour exhibited a non-allergenic behavior in the six treatment samples. The flour that best preserved the evaluated nutritional components was T6, consisting of a temperature of 80°C and a drying time of 2 hours, which showed statistically significant results in the variables fiber, moisture, and ash, sharing a subset with other treatments in fat and ash percentages. The flour did not present detectable allergenic activity, yielding negative results in the toxicity test. Finally, the sensory evaluation showed that treatment T6 (80°C, 2 hours) achieved an overall acceptance rate of 40%.

• Հիմնական հեղինակ: Moreno Medina, Mishelle Carolina (author)
• Այլ հեղինակներ: Palacios Zambrano, Melissa Yusmery (author)
• Ձևաչափ: bachelorThesis
• Լեզու: spa
• Հրապարակվել է: 2025
• Խորագրեր: Índice de toxicidad; Análisis sensorial; Actividad alergénica
• Առցանց հասանելիություն: http://repositorio.espam.edu.ec/handle/42000/2818