Efecto de los métodos de cocción por fritura en las propiedades fisicoquímicas y sensoriales de chips de taro (Colocasia esculenta)

Abstract

Taro (Colocasia esculenta) is an edible root grown in tropical and subtropical regions of the world, including Africa, Asia,Hawaii, Central America, South America, the Caribbean and Mexico. In this study, taro chips were processed by two methods of cooking,conventional frying and air frying. The objective of this work was to determine the effect of both methods on the physicochemical and sensorialcharacteristics of the processed chips. The product obtained was tested for moisture, ash, lipid, protein, fibers and sensorial evaluation, in addition,the oxalate content both, in raw taro and the processed chips were determined. The chip by the conventional process showed greater crispy, highfat content (32.53%), lower oxalate concentration (0.40 mg/100 g sample) and higher preference by the consumer, compared to the chip air friedprocess fat contents (fat contents 21.53%, oxalates contents 2.48 mg/ 100 g sample and hardness 40908 gf). In conclusion, it was possible to processtaro chips, a not well known and commercialized root with important nutritional characteristics, such as carbohydrate content. On the other hand,the air frying could be an alternative method to prepare healthy food, reducing fat content and with acceptable sensorial attributes.