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Información tecnológica

On-line version ISSN 0718-0764

Abstract

GARCIA-MOGOLLON, Carlos; ALVIS-BERMUDEZ, Armando  and  ROMERO-BARRAGAN, Pedro. Rehydration Capacity and Color Change of Cassava (Manihot esculenta crantz) Dried in Microwave. Inf. tecnol. [online]. 2016, vol.27, n.1, pp.53-60. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000100007.

Chips of cassava of 0.4cm wide with 20, 35 and 50 g weight and diameter of 2, 3 and 4 cm were dried by microwave at 140W, 280W and 560W. A completely random factorial design was applied to assess the effect on rehydration and color (L*, a*, b* y a*/b*). Rehydration capacity was improved with reduction of the power for the microwave treatment and with the weight of the sample (p<0.05). The 4cm chip treated with a density of 0.071g cassava/W presented the higher rehydration capacity of 1.947g rehydrated cassava / g dry cassava. Changes in color of dried cassava chips were not negative, taking into account the values of L*, a*and b*, achieving low values of a*/b* and high brightness, common characteristics of dry products.

Keywords : cassava; Manihot esculenta crantz; dehydration; rehydration; microwave drying.

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