Abstracto
- Yam (Dioscorea alata L.) is a promising species for research and processing technology due to its great nutritional potential; it is because of that reason that in this study the process of osmotic dehydration (OD) was implemented for making nuggets with varieties Diamante and Osito of yam. There were obtained cubes of 2 cm by immersing them in osmotic solution (8 g NaCl and 60 g of saccharose/100 mL de solution) and control samples of each variety (without DO) subsequently underwent deep frying (180°C/4 min). Then, trained tasters were employed for sensory characterization using a structured scale of 15 organoleptic characteristics of the nuggets and that differences are statistically significant (P≤0.05) among these, with variety Osito DO excelling in taste.
