Desidratação osmótica de batata baroa (Arracacia xanthorrhiza)

Abstract

The aim of this research was to study the excellent conditions for the osmotic dehydration of Peruvian carrot (Arracacia xanthorrhiza), submitted in sequence to freezing, and frying, and sensorial analysis. The results showed maximum dehydration of about 18% of the initial mass, under the following conditions: a concentration of 45 g of sodium chloride and 45 g of sucrose for 100 ml of solution, thirty minutes of contact time, and a temperature of 50°C. The sensorial evaluation showed that osmotic dehydration of Peruvian carrot, before freezing and frying can be a new alternative for the consumer market.