Effect of Roasting Method Conventional and Microwave in Colour Beans Inka Peanut (Plukenetia Volubilis) for the Production of Cream for Human Consumption
Ericka Guerra Pisco, Abner Felix Obregón Lujerio
Abstract: The study evaluates the effect of the method of roasting in color inchi seeds Sacha (Plukenetia volubilis L.) for the production of cream for human consumption. Analysis of chemical composition of the seed Sacha inchi (AOAC, 1998), then roasted at 120°C was performed conventional method 10, 15 and 20 minutes in microwave roasting 1.2 Kw for 4, 6 and 8 minutes, in order to evaluate the flavor (removing astringency) and grain color (sensory and instrumental method), physicochemical properties (acid value, peroxide, iodine, umedad). According to the Peruvian Technical Standard NTP (2009), the values do not exceed 1% acidity, awarded for Sacha inchi extra virgin same behavior for the peroxide index was higher for conventional roasting for roasted microwave and the iodine value decreases for both methods. It was determined time roasting 20 minutes at 120°C = 29.8 and brightness (color by colorimetry) and 8 minutes to microwave roasting (brightness = 21,85). In preparing cream for human consumption 9 mixtures were made by roasting method (conventional and microwave), adding 0.4% salt, sugar 0.5; 1.0 to 1.5%; Sacha inchi oil 0, 3 and 5%; being evaluated by ANOVA at 95% and Tukey test at 5% probability, determined, F1, F3 and F8 formulations for the toasted by the microwave method are statistically equal, but the formulation (F8 = 1% sugar, 5% oil) excels in taste, texture (FM oiliness) while creams made by conventional toasting (F1, F4 and F7) are similar statistically, excelling Formulation (F7 = 1.5% Sugar and 5% oil). Sensory evaluation of acceptance that compares creams (Cream Tan Conventional (F7), Cream Microwave Tostado (F8) and butter Mami) statistically analyzed by nonparametric Friedman test confirms the microwave toasted cream as the best for consumption human, nutritionally nutraceutical, which provides 31% protein, linolenic acid (43.82%), linoleic acid (38.45%) and microbiologically stable over the allowable limits by the ISO-725-2005, ISO-6888-1: 1999 / Adm.1.2003; ISO7954: 1987.
Keywords: Peanut Inca, toasted, Microwave, sacha inchi cream.
Pages: 67 – 74 | Full PDF Paper