Florián-Algarín, Luz A.

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    Pelado cáustico de yuca
    (2009) Florián-Algarín, Luz A.; Pérez-Muñoz, Fernando; College of Agricultural Sciences; Negrón de Bravo, Edna; González-Vélez, Agenol; Department of Food Science and Technology; Montalvo-Rodríguez, Rafael
    Peeling is one the big challenges of the food industry. The removal of unwanted (inedible) portion of the crop affects the yield and speed of the elaboration process. This research focuses on the development of a cassava caustic peeling process. Samples were immersed in the NaOH caustic solution, washed with pressure water and dipped in citric acid (to neutralize) before vacuum packaging and storage. Experimental design included concentration of the caustic solution (5, 10 and 20%), immersion time in the solution (2, 3.5, 5, 6.5 and 8 minutes), the temperature of the solution (95, 100 and 105ºC), concentration of neutralizing solution (1, 2 and 3%), neutralization time (15, 30, 45, 60 minutes) and storage temperature (refrigerator or freezer). Complete peeling was only achieved with the 20% caustic solution for 8 minutes. Complete neutralization required 60 minutes dipping in the 3% citric acid solution. Samples stored under freezing conditions kept better than refrigerated samples in terms of color and texture when boiled and compared to hand peeled boiled samples. After the storage process, the samples peeled with caustic solution method and manually methods were analyzed to determine the units of the peroxidase and polyphenyloxidase enzymes. The result obtained was a deactivation promoted by caustic peeling process at high temperatures. Also, it was developed a sensorial panel where the panelists tested the differences between the cassava peeled by manually method and the cassava peeled with caustic solution, both after a cooking process.