EFEITO DOS MÉTODOS DE COZIMENTO SOBRE AS PROPRIEDADES FÍSICAS DO CARÁ (Dioscorea trifida)

• DOI: https://doi.org/10.22533/at.ed.2182509092

• Palavras-chave: Cor. Cozimento. Hortaliça não convencional. Textura

• Keywords: Color. Cooking. Non-conventional Vegetable. Texture

• Abstract: Yam (Dioscorea trifida) is a non-conventional vegetable rich in carbohydrates and vitamins. It is especially important in tropical regions due to its resistance to high temperatures and water deficits, high nutrient use efficiency, and excellent post-harvest storage capacity. The aim of this study was to evaluate the physical changes in yam subjected to different cooking methods. The following parameters were analyzed before and after cooking: color, texture, water absorption, and cooking time. The yam underwent the following steps: selection, washing, sanitization, and cutting, and was then subjected to different cooking methods. Before cooking, there were no significant differences in the coloration of the samples. After cooking, the microwave method showed higher lightness and a more intense yellow color compared to the other treatments. Cooking time showed a significant difference between treatments, with the microwave method requiring the shortest cooking time, presenting the greatest water loss, and the highest cutting force values. Therefore, it can be concluded that the cooking method influences the physical properties of yam.