Processamento mínimo de tubérculos de batata de baixo valor comercial

Abstract

Palavras-chave: Solanum tuberosum, metabissulfito de sódio, branqueamento, ácido ascórbico, análise sensorial, produtos inovadores. ABSTRACT Minimal processing of potato tubers with low commercial valueDifferent methods of browning control were evaluated for potato tubers with low commercial value to the fresh market and to increase the shelf life period of the minimal processed product. A tuber blend of two potato cultivars, with diameters between 30 and 45 mm and low commercial value to the fresh market, was minimally processed. Tubers were immersed in the treatment solutions of sodium metabisulfite, ascorbic acid and bleaching. Treated tubers were packaged and stored at 5°C for evaluations. The evaluations were pH, titratable acidity, vitamin C, color, appearance, texture, taste and purchase intention at 0, 5, 10, and 15 days of storage. The results of appearance, flavor and texture varied from acceptable to intermediate values and they were in agreement with the heterogeneity of the processed tubers. Potato tubers with low commercial value to the fresh market are suitable for the elaboration of minimal processed products of good acceptance until the fifth day of storage at 5 o C. The treatment with sodium metabisulfite is required to keep a desirable shelf life period.

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

“…However, regardless of these alterations, as observed to L*, samples containing some concentration of SMB (T3, T4 and T5) did not differ statistically between them and they were significantly greener than the control treatment (T1) or the treatment with only AA (T1). These results confirm that potatoes immersed in SMB were whitener than the others, because the browning started with the reddish color (Lovatto et al , 2012). Confirm this result, Nunes et al (2011), evaluating the use of antioxidants on the quality of minimally processed Peruvian carrot, observed a* values with greater tendency to turn green during the treatments that were most effective in delaying the process of browning.…”

“…Ready-to-eat processed potatoes (peeled, steamed, sterilized and vacuum packed) have gained prominence in the consumer market in the last decades, for being products of high added value answering some needs of the consumers, with reduced time of preparation and long shelf life (Lovatto et al , 2012; Zorzella et al , 2003).…”

Effect of blanching on physicochemical characteristics of potato flour

“…L* value of UB potato flour was smaller (p= 0,001) than in BC flour (Table 2), showing that this flour remained darker, in relation, mainly, to the presence of PPO and POD enzymes, which are responsible for the enzymatic browning reaction, which lead to formation of dark compounds (Araújo, 2008). Although both flours present color closer to red, the authors noticed that a* value of UB flour was higher (p= 0.001) than in BC, possibly due to enzymatic browning, since this reaction initiated with reddish color (Lovatto et al, 2012). Identically, b* and C* values of UB flour was higher (p= 0.002) than BC flour, showing that this flour remained yellow and with higher color intensity.…”

Caracterização da qualidade físico-química de batata cv. Orchestra sob diferentes fertilizações, massas de tubérculos sementes e períodos de armazenamento

“…No Brasil, esse tubérculo é cultivado em três safras perfazendo um total de 100.000 ha com produção de 3,6 a 3,8 milhões de toneladas anuais e rendimento médio de 30,80 t ha -1 para batata no período de seca e 32,25 t ha -1 no período das águas, o que confere ao país a 20ª posição no ranking mundial com 1% da produção mundial (CAMARGO et al, 2021). Um dos fatores que transformou a batata no tubérculo mais apreciado, reverenciado e consumido no mundo foi a facilidade de preparo (LOVATTO et al, 2012).…”