Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta)

This present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the formulation of unwanted compounds, such as acrolein, ensuring that the chips achieve a balance between texture and flavor. In addition, two types of packaging such as Kraft paper and vacuum packaging were analyzed to determine their influence on the preservation of the organoleptic and microbiological properties of taro chips. Coconut oil extracted by cold pressing was subjected to physicochemical tests such as pH and titratable acidity to determine if it is within the established ranges and suitable for human consumption, while the percentage of ash was determined for the taro chips. Sensory evaluations were conducted with semi-trained panelists to determine the optimal treatment for the malanga chips. Microbiological tests for mold and yeast counts were performed under INEN 1529-10 1998 standards to determine the safety of the product. This study focused on identifying the optimal heat treatment and packaging to create a product that is not only innovative but also high-quality, highlighting coconut oil as a healthy option and offering a safe product

This present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the formulation of unwanted compounds, such as acrolein, ensuring that the chips achieve a balance between texture and flavor. In addition, two types of packaging such as Kraft paper and vacuum packaging were analyzed to determine their influence on the preservation of the organoleptic and microbiological properties of taro chips. Coconut oil extracted by cold pressing was subjected to physicochemical tests such as pH and titratable acidity to determine if it is within the established ranges and suitable for human consumption, while the percentage of ash was determined for the taro chips. Sensory evaluations were conducted with semi-trained panelists to determine the optimal treatment for the malanga chips. Microbiological tests for mold and yeast counts were performed under INEN 1529-10 1998 standards to determine the safety of the product. This study focused on identifying the optimal heat treatment and packaging to create a product that is not only innovative but also high-quality, highlighting coconut oil as a healthy option and offering a safe product

Este presente estudio se enfoca en la evaluación del aceite de coco (coco nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (colocasia esculenta), analizando dos tipos de tratamientos térmicos principales como fritura y horneado, controlando su tiempo y temperatura de cocción para evitar la formulación de compuesto no deseados, como la acroleína, garantizando que los chips logren un equilibrio entre textura y sabor. Además, se analizaron dos tipos de empaques como el papel Kraft y envasado al vacío, para determinar cómo influyen en la conservación de las propiedades organolépticas y microbiológicas de los chips de malanga. Al aceite de coco extraído por prensado en frío se le realizaron pruebas fisicoquímicas como pH, acidez titulable para determinar si se encuentra en los rangos establecidos y apto para el consumo humano, mientras a los chips de malanga se determinó el porcentaje de cenizas. Las evaluaciones sensoriales se llevaron a cabo con panelistas semi entrenados con la finalidad de determinar cuál era el mejor tratamiento de los chips de malanga al mejor tratamiento se le realizaron las pruebas microbiológicas del recuento de mohos y levaduras bajo las normas INEN 1529-10 1998 con la finalidad de determinar si el producto se encontraba inocuo. El enfoque de este estudio busca identificar el mejor tratamiento térmico y el tipo de empaque, para la creación de un producto no solamente innovador si no también un producto de alta calidad, resaltando el aceite de coco como una opción saludable, ofreciendo un producto seguro