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[Cará-de-rama (Dioscorea bulbifera, L) fried processing]

¹Tecnología de Alimentos do Departamento de Nutrição, Concentração Alimentos da Universidad Federal do Paraná.

Archivos Latinoamericanos De Nutricion

|June 1, 1995

Summary

Aerial bulb density did not affect cara-de-rama chips and french fries, except for chip moisture. Organoleptic analysis revealed no significant differences compared to similar potato products.

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Area of Science:

Agricultural Science
Food Science

Background:

Cara-a-rama, a potato variety, is increasingly used for processed products like chips and fries.
Optimizing cultivation practices, such as aerial bulb density, is crucial for maximizing yield and quality.

Purpose of the Study:

To investigate the impact of aerial bulb density on the processing characteristics of cara-a-rama.
To evaluate fat absorption, fry time, yield, and sensory attributes of chips and french fries produced from cara-a-rama at varying aerial bulb densities.

Main Methods:

Cara-a-rama plants were cultivated with different aerial bulb densities.
Aerial bulbs were harvested and processed into chips and french fries.
Measurements included fat absorption, fry time, yield, and moisture content.
Organoleptic analysis was performed on the fried products.

Main Results:

Aerial bulb density did not significantly influence fat absorption, fry time, or yield of cara-a-rama chips and french fries.
A significant difference was observed only in the moisture content of cara-a-rama chips.
Organoleptic evaluations showed no significant differences among samples compared to conventional potato products.

Conclusions:

Aerial bulb density is not a critical factor for the processing quality of cara-a-rama chips and french fries.
The moisture content of chips is the only variable affected by aerial bulb density.
Cara-a-rama demonstrates comparable sensory qualities to traditional potato varieties for fried products.

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