Shelf Life Of Instant Pourles Developed With Native Potatoes (Solanum Tuberosum Ssp.) From Ecuador
DOI:
https://doi.org/10.24054/limentech.v22i2.3622Keywords:
Native Potato, Porridge, Shelf life, StorageAbstract
In this work, native potatoes of the Yema de Huevo and Santa Rosa varieties were used for the development and evaluation of instant papillae. Two types of formulas were evaluated, papillas based on native potato variety Yema de Huevo taxo flavor and porridge based on native potato variety Santa Rosa blackberry flavor. The determination of the shelf life was carried out under storage tests for a period of 90 days, some under three different conditions: normal, accelerated and extreme conditions. Likewise, three different types of packaging were used, Low Density Polyethylene (LDPE), Metallized and Trans-metal packaging. Parameters such as humidity (%), protein (%), reducing sugars (%), microbiological contagion of mesophilic aerobes (CFU/g), molds and yeasts (CFU/g) were evaluated. The main degradation factor was demonstrated by the quantification of mesophilic aerobes. The results showed that the shelf life was 40 days for the porridge made from native potato Yolk variety and 31 days for the Santa Rosa variety porridge. The use of metallized packaging under normal storage conditions allowed the physical-chemical,microbiological and sensory properties of the product to be better preserved.
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