Evaluación de los efectos de la precocción, prefitura y congelación IQF (Individually Quick Frozen) en las características físico-químicas y sensoriales de yuca amarilla (Manihot esculenta Crantz) de la provincia de Pastaza

Abstract

Nowadays, there is a necessıty to promote the production, processing and consumption of yucca in Pastaza province. This research aims to develop a technology for production yellow cassava sticks (Manihot esculenta Crantz) precooked, pre-fried and frozen. Cassava of two ages growing period was used (8 and 10 months). Sticks of 7×1×1 cm. dimensions were precooked (2.5 and 5.0 min) to 90 Celsius degrees. After that they were applied a standard 5 min pre-frying time and two freezing times IQF (10 and 15 min at -40 Celsius degrees). Applying an experimental design 2^3 with 8 treatments in total. Physicochemical, sensory and microbiological parameters were analyzed both as the raw material and in the final product. Sensory analysis of treatments, through an experimental design of balanced incomplete block and a taste panel of 28 panelists, determined as the best treatment 10 month growing season, 5 min and 15 min precooking IQF. The characteristics of the pre-fried cassava were: acidity 0.17 percent, pH 6.3, moisture 48.6, aw 0.97, 3.6 percent fat, 3.3 texture such as hardness, color index 2.17, 0.39 percent reducing sugars, soluble solids 6.66 Brix degrees. Minimal microbial load less to 10 UFC.g-1