Physicochemical and sensory properties of precooked oca flour (oxalis tuberosa): A response surface improvement study

Abstract

The research focuses on the dehydration of precooked goose, Flava variety, in response to the demands of the market that seeks products of quick preparation and high nutritional value comparable to fresh products. The study was carried out in a tray dryer, evaluating the operating conditions (temperatures of 60, 70 and 80oC and air velocities of 2.3, 3.4 and 4.5m/s) on the Rehydration Capacity and Net Color Difference using the Response Surface Methodology. A significant effect of operating conditions on the response variables was found. The optimum conditions for rehydration capacity were 64.80°C and 3.28m/s, preserving the internal cell structure for complete rehydration. For the net color difference, it was identified that at 60.38oC and 3.90m/s. These results are relevant to obtain a dehydrated product according to physicochemical and INDECOPI standards, maintaining sensory characteristics close to the fresh product.