<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-9753</journal-id>
<journal-title><![CDATA[RIIIT. Revista internacional de investigación e innovación tecnológica]]></journal-title>
<abbrev-journal-title><![CDATA[RIIIT. Rev. int. investig. innov. tecnol.]]></abbrev-journal-title>
<issn>2007-9753</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Coahuila]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-97532020000600001</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aplicación de un hidrolizado de proteínas de salvado de trigo como tratamiento previo al secado de cubos de papa]]></article-title>
<article-title xml:lang="en"><![CDATA[Application of a hydrolysate of wheat bran proteins as pre-treatment to drying potato dices]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hermosillo-Bernal]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Balandrán-Quintana]]></surname>
<given-names><![CDATA[R.R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza-Wilson]]></surname>
<given-names><![CDATA[A.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>8</volume>
<numero>47</numero>
<fpage>1</fpage>
<lpage>13</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532020000600001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532020000600001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532020000600001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó la aplicación de un hidrolizado de proteína de salvado de trigo como pretratamiento para el secado de cubos de papa. Sus efectos se compararon con los pretratamientos convencionales de inmersión en bisulfitos, escaldado en agua a 100 °C o inmersión en agua a 25 °C, este último considerado el pretratamiento control. En los cubos secos se analizó el color (L*, °Hue y Chroma), el contenido de humedad y la actividad del agua (Aw). Los cubos secos se rehidrataron en baño de agua a 25 °C y posteriormente se cocinaron a 90 °C. Luego, se caracterizaron en términos de color, firmeza (resistencia a la compresión) y mediante una prueba de evaluación sensorial simple. En los cubos secos, hubo diferencias significativas en el parámetro de color L* y la Aw entre pretratamientos. En los cubos rehidratados y cocidos, el valor más bajo de L* se encontró en aquellos provenientes del pretratamiento de escaldado, sin haber diferencias significativas entre el resto de los tratamientos. Los cubos cocidos correspondientes al escaldado tuvieron una mayor firmeza que los del resto de los pretratamientos. La aceptación general de los cubos pretratados y cocidos, respecto al pretratamiento aplicado fue en el orden bisulfitos &#8805; hidrolizado &gt; agua &gt; escaldado. Los resultados sugieren la factibilidad de usar el hidrolizado de salvado de trigo como pretratamiento para el secado de cubos de papa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract It was assessed the application of a wheat bran protein hydrolysate as pre-treatment to drying potato dices. Its effects were compared with the conventional pre-treatments of immersion in bisulfites, blanching at 100 °C, or immersion in water at 25 °C as control. Color (L*, °Hue, and Chroma), moisture content, and water activity (Aw) were analyzed in the dry dices. The dry dices were rehydrated in water bath at 25 °C and subsequently cooked at 90 °C. Then, they were characterized in terms of color, firmness (resistance to compression), and through a simple sensory evaluation test. There were significant differences in L* and Aw between pre-treatments. In the rehydrated and cooked dices, the lowest L* value was found in those coming from blanching, with no significant differences among the rest of the treatments. The cooked dices corresponding to blanching had a higher firmness than the rest of the pre-treatments. The general acceptance of the pretreated and cooked cubes, with respect to the pretreatment applied, was in the order bisulfites &#8805; hydrolysate &gt; water &gt; blanching. The results suggest the feasibility of using the wheat bran hydrolysate as pre-treatment to drying potato dices.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Secado por convección]]></kwd>
<kwd lng="es"><![CDATA[subproductos agroindustriales]]></kwd>
<kwd lng="es"><![CDATA[procesamiento de alimentos]]></kwd>
<kwd lng="en"><![CDATA[Convection drying]]></kwd>
<kwd lng="en"><![CDATA[agro-industrial by-products]]></kwd>
<kwd lng="en"><![CDATA[food processing]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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