Desarrollo de un proceso de hojuelas de papa horneada, con un aporte de compuestos antioxidantes

Abstract

In the development of this paper the physical characteristics and components with antioxidant properties of native potatoes in green state are analyzed. The evaluated variables were: total phenols, carotenoids, ascorbic acid, anthocyanins, tannins, flavonoids and zinc. These analyzes were performed in the Department of Nutrition and Quality of the Santa Catalina station (INIAP). Following evaluation, osmotic dehydration technique with various flavoring solutions was applied. However, the tasters preferred flakes treated with sodium chloride at 2% privileged, which were subjected to baking. Subsequently chemical analysis is performed to determine the effect of the process in the concentration of components with antioxidant properties. Similarly, by INFOSTAT-E program, the useful life. It was determined that the product packaged in aluminized cover has a shelf life of 30 days under normal conditions (17 ° C, 65% RH). Through a material balance it was determined that the yield of final product is 96%, with a 4% loss in washing and sorting operations. The technical and financial feasibility to determine the possibility of implementing a small potato processing industry was also analyzed.