Desenvolvimento de tecnologias para processamento de tubérculos não comercializáveis de batata

• Ano de defesa: 2010
• Autor(a) principal: Lovatto, Marlene Terezinha
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Agronomia; UFSM; Programa de Pós-Graduação em Agronomia
• Palavras-chave em Português: Solanum tuberosum L.; Minimamente processados; Desidratados; Conservas; Agregação de valor; Produtos inovadores; Minimum processing; Dehydrated; Pickles; Add value; Innovator products; CNPQ::CIENCIAS AGRARIAS::AGRONOMIA
• Link de acesso: http://repositorio.ufsm.br/handle/1/3193

The potato is a basic and rich food in carbohydrates, proteins and vitamins. It is worldwide consumed in a multiplicity of dish preparations. The Brazilian potato production is usually for the domestic market. Tubers are harvested year around, which is favorable to the industrialization process. Processing is a possibility to add value to potato tubers, to increase the availability and the consumption of innovative products. The objective of this work was to develop processing technologies for non-commercial tubers, aiming to add value to the products. The results of this work indicated that the application of minimum processing, dehydration and pickle technologies make possible to use non-commercial potato tubers to generate innovative products. Minimum processing products have good acceptance until the fifth day of storage. The dehydration makes possible to increase the shelf life, to reduce the food-preparation time, and to add value to the tubers. Small potato tubers can be used for pickle preparations to increase acceptability and quality, mainly in flavor, aroma and texture.