Convective drying kinetics of squash epicarp of cucurbita maxima and its uses in developing gluten-free bread

This study was conducted to obtain semi-empirical mathematical models that represent the convective drying kinetics of squash epicarp at different temperatures (55, 65 and 75°C/10% RH/ drying speed 1ms-1). The best drying condition was selected to obtain flour, which was then characterized and used for the preparation of gluten-free bread. Subsequently, the effect of incorporating squash epicarp flour (SEF) into 4 levels (0-control, 15, 20 and 25g / 100 g of flour) on the sensory acceptance of the bread was evaluated. The results of this study are that the two-term model best describes the curve obtained at 55 °C, and the logarithmic model best describes the curves obtained at 65 °C and 75 °C. The temperature of 65 °C was selected as the best drying condition. Finally, the highest acceptance and purchase intention was obtained from the bread produced with 15 g SEF / 100 g of flour.

• Tipo de recurso: Article of journal
• Fecha de publicación: 2022
• Institución: Universidad de Bogotá Jorge Tadeo Lozano
• Repositorio: Expeditio: repositorio UTadeo
• Idioma: spa
• OAI Identifier: oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/26869
• Acceso en línea: https://doi.org/10.21789/22561498.1810; https://revistas.utadeo.edu.co/index.php/mutis/issue/view/147; http://hdl.handle.net/20.500.12010/26869
• Palabra clave: Modelo logarítmico; Aceptación sensorial; Desperdicio de alimentos; Ciencias naturales; Síndrome de malabsorción; Cereales
• License: Abierto (Texto Completo)