Influencia del método de deshidratación (secado convectivo y tambor rotatorio) en las propiedades ópticas de papillas infantiles elaboradas con harina de papas nativas ecuatorianas (Solanum anígena)

Abstract

The objective of this study was to determine the influence of two dehydration methods on the optical properties of infant porridges made from native Ecuadorian potato (Solanum andigena) flour. The results showed that the study factors "relationship between states" and "type of dryer" influence the optical properties: luminosity, tone, chroma and overall color variation. The experimental data of the optical properties were represented in the CIEL*a*b* space, and the porridges flavored with taxo are in the yellows area, while those flavored with blackberry are in the reds area in the three states of the study (fresh, dehydrated and rehydrated). The dehydration method by rotating drum generated noticeable changes in the optical properties of the porridges, because it is a very aggressive thermal treatment. While the convective drying presented minor modifications despite being performed for long periods. In addition, a sensory analysis of discrimination was performed (duo-trio test), where it was observed that the panelists clearly perceived the difference between the fresh and rehydrated samples, which corroborated the results found by the colorimetric analysis.