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

Authors

  • ALEXANDRA PEREIRA DOS SANTOS Universidade Estadual do Sudoeste da Bahia
  • TIYOKO NAIR HOJO REBOUÇAS Universidade Estadual do Sudoeste da Bahia
  • JOEL CAMILO CARNEIRO DE SOUZA Universidade Federal do Espírito Santo
  • RENATA CRISTINA FERREIRA BONOMO Universidade Federal do Espírito Santo
  • LARISSA MATOS DA SILVA Universidade Federal do Espírito Santo

DOI:

https://doi.org/10.5380/cep.v28i1.17898

Keywords:

VIDA-DE-PRATELEIRA, SOPA, Solanum tuberosum L., PROPRIEDADES FUNCIONAIS.

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.

Downloads

Published

2010-07-08

How to Cite

SANTOS, A. P. D., REBOUÇAS, T. N. H., DE SOUZA, J. C. C., BONOMO, R. C. F., & DA SILVA, L. M. (2010). CHARACTERIZATION AND EVALUATION OF QUALITY OF SOUPS DEHYDRATED PRODUCED WITH FLOUR OF POTATOES DURING TIME OF STORAGE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(1). https://doi.org/10.5380/cep.v28i1.17898

Issue

Vol. 28 No. 1 (2010)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.