Effect of two thermal methods on the physicochemical characteristics of pulverized breadfruit (Artocarpus Altilis) Efecto de dos métodos térmicos sobre las características fisicoquímicas del pulverizado del frutipan (Artocarpus Altilis)

Abstract

The effect of applying two thermal methods on the physicochemical and bromatological characteristics of pulverized breadfruit (Artocarpus altilis) with a level of maturation of five was determined, cooking temperatures of 65°C and blanching at 80°C were applied for a determined time. 6 minutes and dehydrated at 50°C for 24 hours. For data collection, a Shapiro-Wilks and T-student statistical test was applied, yielding the following results in reference to the best treatment (T2): 0.0147 % acidity, granulometry 46.3%, 13.02% humidity and 0.1815% ash, complying with the INEN 616 standard, finally, a performance was applied to each of the treatments used.