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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Artículos de Investigación

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

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

Diego Alberto Marín Idarraga Universidad Nacional Abierta y a Distancia

Milena Raquel Alcocer Tocora Universidad Nacional Abierta y a Distancia

Natalia Andrea Salazar Camacho Universidad Nacional Abierta y a Distancia

John Freddy Bernal Silva Universidad Nacional Abierta y a Distancia

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Abstract
References

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.

keywords: Food processing, Tuberous root, Bromatological analysis, Anaime

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How to Cite

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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