Evaluación Nutricional de la Oca (Oxalis tuberosa sara-oca) Fresca, Endulzada y Deshidratada en Secador de Bandejas

Abstract

A nutritional evaluation of fresh, sweetened and dehydrated geese (Oxalis tuberosa sara-oca) was carried out, using vitamin C as an indicator of the efficiency of the dehydration process, seeking to provide knowledge on goose dehydration, with the aim of increasing the demand for this Andean tuber as a food alternative with nutritional value. We worked with samples of geese from San Juan. Chimborazo province, these were subjected to a dehydration process in a tray dehydrator at three temperatures 70, 80 and 90ºC and, to determine the content of the efficiency indicator, HPLC equipment was used, which is high performance liquid chromatography. Subsequently, the statistical treatment and dehydration curves were carried out, obtaining time and temperature for each sample, analysis of variance and Tukey's test, to compare the averages of vitamin C content at the different temperatures. It was determined that the optimum temperature for the best conservation of vitamin C in the samples is 80ºC. At this temperature in the fresh sample; the dehydration time was 190min and its dehydrated contains 71.93mg/100g of vitamin C, in the sweetened sample; it was 150min and its dehydrated contains 41.95mg/100g. It was determined that at lower temperatures and exposure times, the vitamin C content is affected to a lesser extent, making the products obtained from the process to be considered as a food alternative in the daily diet due to the preservation of the nutritional value.