Sensory evaluation of papa criolla (Solanutn phureja) cryogenic freezing

Abstract

Were sensory evaluated samples of papa criolla (Solanum phureja) before cooked and frozen in a conventional way (environment of freezer to -18 °C approximately) and cryogenic freezing (environment of freezer below -79°C according to HF, (1990)). compared in refrigeration. The quality attributes : Appearance, Colour Texture and Flavor, were evaluated by eight trained judges, in order to establish the possible differences between three studied treatments. The results showed that there are no statistically significant differences (P> 0,05) between the three treatments for all attributes of quality evaluated by the judges. It concludes that the cryogenic freezing applied to papa criolla allows presenting the quality characteristics of the product in the same conditions of the conventional freezing and it is, therefore, necessary to valuate this technique of freezing moving the variable time of storage.