Calidad de la harina de arracacha (Arracacia xanthorriza Bancroft) a partir del método de secado por conducción Quality of arracachia flour (Arracacia xanthorriza Bancroft) from the method of drying by conduction

Diego Alberto Marín Idarraga; Milena Raquel Alcocer Tocora; Natalia Andrea Salazar Camacho; John Freddy Bernal Silva

doi:10.22490/21456453.906

Vol. 2 No. 1 (2011)

Published

2011-05-07

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Marín Idarraga, D. A., Alcocer Tocora, M. R., Salazar Camacho, N. A., & Bernal Silva, J. F. (2011). Quality of arracachia flour (Arracacia xanthorriza Bancroft) from the method of drying by conduction. Revista De Investigación Agraria Y Ambiental, 2(1), 23-28. https://doi.org/10.22490/21456453.906

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Quality of arracachia flour (Arracacia xanthorriza Bancroft) from the method of drying by conduction.

DOI: https://doi.org/10.22490/21456453.906

Section

Artículos de Investigación

Diego Alberto Marín Idarraga Universidad Nacional Abierta y a Distancia (UNAD) Escuela de Ciencias Básicas, Tecnología e Ingeniería (ECBTI) CEAD Ibagué, Colombia

Milena Raquel Alcocer Tocora Universidad Nacional Abierta y a Distancia (UNAD) Escuela de Ciencias Básicas, Tecnología e Ingeniería (ECBTI) CEAD Ibagué, Colombia

Natalia Andrea Salazar Camacho Universidad Nacional Abierta y a Distancia (UNAD) Escuela de Ciencias Básicas, Tecnología e Ingeniería (ECBTI) CEAD Ibagué, Colombia

John Freddy Bernal Silva Universidad Nacional Abierta y a Distancia (UNAD) Escuela de Ciencias Básicas, Tecnología e Ingeniería (ECBTI) CEAD Ibagué, Colombia

A quality assessment of the arracachia our grown in the village of Anaime (Cajamarca, Tolima) was made by the efective method of drying by conduction. Samples of the existing varieties in Anaime were taken, in order to determine which variety has the best quality of flour after drying by conduction from the physicochemical and bromatological analysis. Out of the three varieties found in order of importance, the best variety was “paliverde” followed by “common” and finally “cartagenera”. With the drying process by conduction high degrees of quality can be achieved with a high quality standard and nutritional value.

Food processing, Tuberous root, Bromatological analysis, Anaime

Corpoica. 2003. Concepción de un modelo de agroindustria rural para la elaboración de harina y almidón a partir de raíces y tubérculos promisorios, con énfasis en los casos de achira (Canna edulis), arracacha (Arracacia xanthorriza) y ñame (Dioscorea sp.) Informe técnico final. Corpoica; Pronata. Mosquera, Colombia.

Kitonoja, L. & A. Kader. 1996. Manual de prácticas de manejo poscosecha de los productos hortofrutícolas a pequeña escala. Serie de Horticultura Poscosecha N.85. Universidad de California Davis. Departamento de Pomología. 210 pp.

Rodríguez, G.H. García, J. Camacho, F. Arias, J. Vera & F. de la Torre. 2003. La harina de arracacha (Arracacia Xanthorriza) Manual Técnico. Corpoica; Prona"a. Bogotá. 28 p.

Rojas, J., G. Aristizabal, A. Peñuela, C. Gómez, J. López & M. Chaparro. 2004. Caracterización de los productos hortofrutícolas colombianos y establecimiento de las normas técnicas de calidad. Feriva. Cali, Colombia. 213 p.

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Quality of arracachia flour (Arracacia xanthorriza Bancroft) from the method of drying by conduction.

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