Nutritional and sensorial evaluation of Proboscidea parviflora (cat´s claw) oil.
Keywords:Fried, Nutritional analysis, Oleaginose, Potatoes, Proboscidea parviflora, Sensorial analysis
The seed of Proboscidea parviflora (cat´s claw) has shown a great nutritional potential due to the good nutritional quality presented by its flour. In order to integrate the study of the seeds and to know a use for the oil, it was considered of interest to valuate biologically the crude oil and to sensory evaluate the patatoes fried in oil P. parviflora refined. Seeds of Proboscidea parviflora have shown a great potential due to the good nutritional quality of its flour. As part of the integral study, here is presented a crude oil biological evaluation and a sensorial evaluation of potatoes fried in refined P. parviflora oil. Diets were prepared adding 8, 11 and 16 % of crude oil and PER, NPR and the apparent digestibilty were determinated. PER values for each percentage were 2.7, 3.1 and 3 % respectively. While digestibilities were of 97, 98 and 97 % for each level of oil addition (there was not significative difference of P< 0.05). Sensorial analysis of fried potatoes presented enough good acceptability in the scale hedonic (1 to 9 with a value of 8) in flavor, odor, color and to me likes enough, with level of significance of P< 0.05. According to these results, oil of Proboscidea parviflora presented good digestibility and high PER values comparable to the corn oil.
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