Relación entre la crocancia sensorial y la frecuencia de sonido en snack de piña, evaluadas en función del tiempo y temperatura de secado
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Date
2018
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Universidad Nacional de Trujillo
Abstract
Un diseño compuesto central rotable (DCCR) considerando como variables el tiempo y la temperatura de secado fue utilizado para evaluar la crocancia mecánica, aceptabilidad general, humedad y frecuencia de sonido de chips de piña osmodeshidratadas. Las interacciones y relaciones matemáticas entre la humedad y la crocancia, la crocancia y la frecuencia de sonido, y la aceptabilidad y la crocancia fueron evaluadas. Un mayor tiempo y una mayor temperatura generan chips de piña de baja humedad. El contenido de humedad de los chips afectó significativamente su valor de crocancia. Una correlación negativa se encontró entre la frecuencia de sonido y el contenido de humedad, disminuyendo de 82,7Hz a 30,6Hz cuando el contenido de humedad de los chips de piña aumentó de 5,15% a 20,45%. Valores elevados de crocancia no generan un impacto positivo en la aceptabilidad de los chips de piña. La relación matemática entre la crocancia y la humedad es de cuarto orden con un R2=0,9625, y presenta valores más altos de crocancia cuando la humedad se encuentra entre 5% y 10 %. Además, una estructura tisular permite obtener chips más frágiles con mayores valores de crocancia lo que se relaciona positivamente con los picos de sonido. Por ello, la frecuencia de sonido y la tienen una relación parabólica de segundo orden (R2=0,7765) con su crocancia, alcanzando su valor más alto cuando la crocancia se encuentra entre 40 – 65N y para obtener estos valores de crocancia, la humedad debe estar comprendida entre 12% a 15%. Los resultados concluyen que los chips de piña con humedad y crocancia media son más aceptables por el consumidor.
ABSTRACT A central composite routable design (RCCD) considering as variables the time and the temperature of drying was used to evaluate the mechanical crispness, general acceptability, humidity and sound frequency of pineapple osmo-dehydrates chips. The interactions and mathematical relationships between moisture and crispness, crispness and frequency of sound, and acceptability and crispness were evaluated. A longer time and a higher temperature generate pineapple chips of low humidity. The moisture content of the chips significantly affected their crispness value. A negative correlation was found between the sound frequency and the moisture content, decreasing from 82,7 to 30,6 when the moisture content of the pineapple chips increased from 5,15% to 20,45%. High values of crispness do not generate a positive impact on the acceptability of pineapple chips. The mathematical relationship between crispness and moisture is of fourth order with R2=0,9625, and has higher values of crispness when humidity is between 5 and 10%. In addition, a tissue structure allows to obtain more fragile chips with higher values of crispness which is positively related to the sound peaks. Therefore, the sound frequency and the crispness have a linear relationship (R2=0,9250). The acceptability of the pineapple chips has a second-order parabolic relationship (R2=0,7765) with their crispness, reaching their highest value when the crispness is between 40 - 65 N. The results conclude that pineapple chips with medium content of moisture and medium crispness values are more acceptable to the consumer and could be introduced positively in the chip market.
ABSTRACT A central composite routable design (RCCD) considering as variables the time and the temperature of drying was used to evaluate the mechanical crispness, general acceptability, humidity and sound frequency of pineapple osmo-dehydrates chips. The interactions and mathematical relationships between moisture and crispness, crispness and frequency of sound, and acceptability and crispness were evaluated. A longer time and a higher temperature generate pineapple chips of low humidity. The moisture content of the chips significantly affected their crispness value. A negative correlation was found between the sound frequency and the moisture content, decreasing from 82,7 to 30,6 when the moisture content of the pineapple chips increased from 5,15% to 20,45%. High values of crispness do not generate a positive impact on the acceptability of pineapple chips. The mathematical relationship between crispness and moisture is of fourth order with R2=0,9625, and has higher values of crispness when humidity is between 5 and 10%. In addition, a tissue structure allows to obtain more fragile chips with higher values of crispness which is positively related to the sound peaks. Therefore, the sound frequency and the crispness have a linear relationship (R2=0,9250). The acceptability of the pineapple chips has a second-order parabolic relationship (R2=0,7765) with their crispness, reaching their highest value when the crispness is between 40 - 65 N. The results conclude that pineapple chips with medium content of moisture and medium crispness values are more acceptable to the consumer and could be introduced positively in the chip market.
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Keywords
Chips piña, Crocancia, Secado por aire, Aceptabilidad general