Resumo

RAMIREZ RUIZ, Erick  e  VILLA QUISBERT, Adriana Fabiola. Obtaining pumpkin flour by the drying process of food. Rev. Vent. Cient. [online]. 2015, vol.5, n.9, pp. 2-17. ISSN 2305-6010.

This research workentitled "Obtaining pumpkin flour" was developed in the Drying Laboratory and the Food Laboratory (LTA) in the Food Engineering Career at the "Juan Misael Saracho" University. To this end, it was used a pumpkin species, Cucúrbita máxima, from criollo variety; which was acquired in the local market in the city of Tarija. The physical characteristics of the pumpkin were: 31 cm high; 62 cm in diameter; 3258g of total weight; 68.02% of edible portion and 31.98% of not edible portion. On the other hand, the physicochemical characteristics were: 93.03% moisture content; 0.69% protein; 4.97% carbohydrates; 0.01% fats; 0.85% fiber; 0.39% ash; 0.90 mg / 100g ¡ron; 73.70 mg / 100g potassium; 0.03% acidity and 22,73Kcal energy valué. The production process included the following steps: selection, cleaning, precutting, peeling, washing, cutting, heat treatment, drying, cooling, prepackaging, pre milling, milling, flour classification, packaging and storage. The heat treatment time determined to inactivate the enzyme peroxidase was 3 minutes for large and, small grated pumpkins, and also slices. In addition, a sensory evaluation was conducted on a quantitative scale related to the attribute of color, where judges showed a preference for the samples "RG2" (large grated); "RP2" (small grated) and "R2" (slices) with a time of three minutes. In the drying process, it was prepared nine different samples at diverse temperatures (50, 60 and 70°C) and cutting types (large grated, slices and small grated). In order to develop them, it was performed the influence of cut type by giving as a result the sliced Sample (TC3) at 60°C (T1) with a loss of water [0.40kg water/kg dry solid]. Likewise, with the influence of temperature, the best process was with 60°C (T1) and with the type of cut in slices (TC3); with a loss of water [1,46Kg water / kg dry solid]. Additionally, a sensory evaluation was performed on the samples at hedonic scale and the attributes of color, smell, texture and appearance were evaluated. The Judges preferred the Samples D1 (large grated at 60°C), D7 (large grated at 50°C) and D9 (slices at 50°C). Therefore, a final sensory evaluation was carried out proposing four samples (S1, S2, S3 and S4) and evaluating the attributes of color, appearance and texture; in this opportunity judges chose the S4 sample (temperature of 60°C and cut type: slices) with a score in color (7.19), appearance (7.27) and texture (7.12) attributes. During the drying stage, a factorial design 32 was conducted; then it was established that the factor A (temperature) has the greatest influence compared to factor B (cut type), which is not significant for p< 0.05. During the initial period, it was also performed the drying kinetics, resulting in the mathematical expression: y = 0.0688x + 0.513 and in the final period, the mathematical expression was y= 0,1997x+0,0153. It was implemented a sensory evaluation on four samples (H1, H2, H3 and H4) using a hedonic scale; where judges expressed preference for the H4 sample (sieving time of 5 minutes and fine grain size) with a score in color (7.73), appearance (8.12) and grain size (8.23) attributes. Finally, a sensory evaluation was performed using a hedonic scale about the organoleptic properties of the final product, which had a score of 8.04 grain size; 7.77 color; 7.08 appearance and 7.58 odor. The physicochemical characteristics of the final product were: 8.04% moisture content; 14.06 % protein; 53.68 % carbohydrate; 53.68 % fats; 15.39% fiber; 2.74 % ash; 3.55 mg/100 g of ¡ron; 127.0 mg/kg of potassium; 0.003 % acidity and 325,77Kcal energy valué. The microbiological analysis showed 9,2x103ufc/g of aerobic mesophilic bacteria; and molds and yeasts < 10ufc/g.

Palavras-chave : Obtaining; flour; pumpkin; drying process.