Deshidratación de la oca (Oxalis Tuberosa Mol.) para obtener harina y su utilización en la elaboración de postres, 2014

Abstract

This research aimed to obtain oca flour by using dehydration method through superficial evaporation in order to be used preparing desserts made of oca flour. Considering the three different types of oca flour (Oxalis Tuberosa Mol.) obtained through dehydration of fresh oca in three treatments, it was determined that oca flour belonged to second drying treatment (H.O.D.2) is the appropriate for preparing desserts because it complies all requirements established by NTE INEN 616, so it is appropriate for human consume. This treatment has the following drying parameters: fresh oca de dehydrated at 95°C for 2 hours 27 minutes, with a performance of flour of 19% and the following physical-chemical properties: soft cream color, good smelling, sweet nice flavor, granulometric of 281,2 µm (gross), humidity 7,2769%, protein 3,65%, acidity 0,1142% and ashes 3,2791%, so it is demonstrated that this flour has a lot of minerals in its composition. Desserts: cake, three milks, and magdalenas are made of oca flour formulated in different percentages (0%, 25% and 50%), a acceptability test was applied to them, the result was: the percentage of inclusion of oca flour more acceptable in cakes was 25% with an acceptability of 7,4 points, in three milks it was 50% with an acceptability of 7,24 points, and in magdalenas was 25% with an acceptability of 7,06 points; these three values are in the hedonic scale en a rank of “I lake and I really like”, so it’s good acceptability is determined.