Resumo

QUISPE-MENDOZA, Leonardo; BETALLELUZ-PALLARDEL, Indira; VARGAS-DELGADO, Luis  e  VELEZMORO-SANCHEZ, Carmen. Stability of cooked pressed yellow potato (Solanum goniocalyx) in frozen storage. Scientia Agropecuaria [online]. 2018, vol.9, n.1, pp.123-131. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2018.01.12.

The objective of this study was to evaluate the effect of freezing storage on the colo r, pH, dry matter content and viscoelastic properties of the previously cooked / pressed native varieties of Yellow Tumbay and Peruanita. Three treatments were applied: (a) cooked without peeling, (b) peeled -cooked without additives, and (c) peeled, submitted to a solution of citric acid (3%) for 3 minutes and cooked; then pressed, frozen at -18 °C and stored for 16 weeks at -21.1°C. The parameters evaluated varied significantly, with decreases in L*, b* and yellowness index (YI), reaching a certain stabili ty between weeks 6th and 8th, with a positive effect of citric acid, and reduced decreases in pH and dry matter content. The average viscoelastic parameters were stable, presenting a predominantly elastic response, with storage module values higher than those of the loss module over the entire frequency range. The low dependence of the elastic component with the frequency (n') and the values of the phase angle (δ) indicate that the treatments exhibited a behavior that is closer to those of a weak gel. The moderate changes in the parameters evaluated provide evidence of the convenience of using native yellow potatoes previously cooked and pressed for freezing storage

Palavras-chave : potato; frozen; color; rheological properties; stability.

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