CHARACTERIZATION AND EVALUATION OF QUALITY OF SOUPS DEHYDRATED PRODUCED WITH FLOUR OF POTATOES DURING TIME OF STORAGE

Abstract

The soups made with 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100% proportion of potato flour in place of maize starch were evaluated by means of physico-chemical and functional analysis over 90 days of storage. Every 15 days it was evaluated the levels of soluble solids, pH, titratable acidity, moisture, color (L*, a * b *), rate of water solubility, rate of absorption in water and viscosity. The addition of potato flour in the formulations increased the levels of protein, fiber and ash, and provided a reduction of calorie and carbohydrate content. The dehydrated soups had small variations in physicochemical characteristics during the total time of storage, except for the viscosity was reduced sharply, being higher in formulations containing 40, 60, 80 and 100% of potato flour.