Elaboración de harina de melloco y oca deshidratados para la preparación de snacks naturales

Abstract

The main objective of this research was to obtain oca and melloco flour and melloco, Andean tubers of Ecuador, through dehydration outdoor stainless steel trays, lined with filter paper, making chips of the same with the help of a mandolin, for use in preparing these flours natural snacks. According to the experiments percentages (0%, 25%, 50%, 75%) to replace the maizabrosa flour (zero treatment), the oca and melloco respectively obtaining salted snacks, spicy (melloco) and sweets were determined (oca), giving way to the tasting using a hedonic scale of 5 points, the same that was developed by students of the fourth parallel level “B” in the workshops of the school Food, School of Public Health at the Polytechnic School of Chimborazo. Considering the percentages of acceptability of snacks, in taste, color, smell and texture the appropriate treatments were A (oca) and 50% B (melloco) 25%, making the physical – chemical analyzes were optimal with the provisions INEN as percentages of moisture (5,53% oca snack, snack melloco 4,79%) and fat (10,10% oca snack, snack melloco 8,99%) remained in the range, which shows that the snacks are nutritious and acceptable consumption. We recommend storing flour and snacks free of moisture in dry places and sheathed tightly.