Incorporation of dehydrated onion (Granex 429) in the elaboration of chips based on nixtamalized corn (Zea mays) flour

Abstract

The consumption of healthy snacks is growing in Panama; therefore, the present project used the Granex 429 onion as a raw material for the preparation of this type of food.  One of the objectives of the project was to reduce the post-harvest loss of this onion from the Aguadulce region, adding value to it by transforming it into a more elaborated product. The onion was subjected to a dehydration process as an alternative method for prolonged conservation, and was subsequently used in the preparation of chips based on nixtamalized corn flour; two formulations were developed, one with spicy (CP) and one without spicy (SP), to both of which sesame, chia and flaxseed seeds were added, which, according to the literature, contribute to increasing their nutritional value and improving the final texture of the product. Physicochemical analyses such as: moisture test, water activity, lipid and ash content were carried out to ensure the quality of the product developed. Finally, a preference test was carried out with untrained panelists to determine which product was more acceptable. As results, optimal values were obtained in the physicochemical tests to avoid the growth of microorganisms; in addition to a low percentage of humidity, which favors obtaining a better texture and crunchiness in the chip. As for the sensory analysis, no significant preference was obtained for one of the two formulations. In conclusion, this project proposes viable alternatives to solve the shrinkage problem by obtaining a healthy product with attractive characteristics for the consumer.