Open AccessEvaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw
Author(s) -
Angie Vargas,
Clara María Mejía Doria,
Alba Lucía Duque Cifuentes
Publication year - 2020
Publication title -
dyna
Language(s) - English
Resource type - Journals
eISSN - 2346-2183
pISSN - 0012-7353
DOI - 10.15446/dyna.v87n214.72947
Subject(s) - absorption of water , food science , water retention , chemistry , water holding capacity , swelling , swelling capacity , materials science , composite material , environmental science , soil science , soil water
Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products.