Evaluation of Physical, Physico-Chemical and Sensorial Properties of Cottage Diabolines and Diabolines Obtained Under Standard Conditions of Process

• Published in: Advance Journal of Food Science and Technology Vol. 16; no. S; pp. 260 - 264
• Main Authors: L. Soto, Iris, D. Luján-Rhenals, G. Salcedo, Jairo, Torres, Ramiro
• Format: Journal Article
• Language: English
• Published: Maxwell Science Publishing 10.11.2018
• Subjects: hardness; starch; Baked product; cassava; homogeneity
• ISSN: 2042-4876; 2042-4868; 2042-4876
• DOI: 10.19026/ajfst.16.5965

In this study, physicochemical (moisture, ash, protein, fat, fiber and carbohydrates), physical (specific volume, pH and hardness) and sensorial properties (preference testing with untrained sensory panels) were evaluated in cottage Diabolines and Diabolines obtained under standard conditions the process. A completely randomized experimental design with three replicates was applied, it was analyzed the data with ANOVA and Tukey test (p＜0.05). Results showed that cottage Diabolines and Diabolines obtained under standard conditions did not have significant differences in ash, fiber, carbohydrates, pH, hardness and lightness. They were found significant differences in moisture, fat, protein, specific volume and color (h, a* and b*) in the samples evaluated, but not in the sensorial testing. Production of Diabolines obtained under standard conditions helps to control the most important variables in the process and final product homogeneity; which are part of the requirements in the Colombian Technical Norms (NTC 1241) and contributein a higher protein and lower fat content than the cottage Diabolín.