Research Article | OPEN ACCESS
Evaluation of Physical, Physico-Chemical and Sensorial Properties of Cottage Diabolines and Diabolines Obtained Under Standard Conditions of Process
1L. Soto, Iris, 1D. Lujan-Rhenals, 2G. Salcedo, Jairo and 1Torres, Ramiro
1Universidad de Cordoba, Food Engineering Program, Berástegui, Km 12 vÃa Cereté-Ciénaga de Oro, Colombia
2Universidad de Sucre, Agroindustrial Engineering Program, Granja Perico, Km 7 VÃa Sincelejo Sampués, Colombia
Advance Journal of Food Science and Technology 2018 SPL:260-264
Received: September 14, 2017 | Accepted: January 10, 2018 | Published: November 10, 2018
Abstract
In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p<0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolin.
Keywords:
Baked product, cassava, hardness, homogeneity, starch,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|