Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de haba (Vicia faba L.) variedad pacae verde
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo de este trabajo de investigación fue evaluar el efecto del pH y la concentración de cloruro de sodio sobre las propiedades tecnofuncionales de harina de haba (Vicia faba L.) variedad pacae verde. Para ello se prepararon soluciones cuyo pH fueron de 3, 5, 7 y 9 y soluciones de NaCl con concentraciones de 0.1, 0.5 y 1.0 M. La caracterización de la harina de haba (sin tegumento) arrojó una concentración de proteínas de 24.04 g/100g, lípidos de 2.26 g/100g y cenizas de 3.68 g/100g. En cuanto a la capacidad de retención de agua, el incremento del pH en el intervalo 5 – 9 permitió un incremento en la capacidad de retención de agua por parte de la harina de haba de 2.23 hasta 2.76 g H2O/g m.s. en tanto que a pH 3 se incrementa hasta 2.56 g H2O g m.s. no obstante la concentración de 1.0 M permitió una mayor capacidad de retención de agua, con 2.83 g H2O/g m.s. La capacidad de absorción de aceite de la harina de haba fue de 2.21 g de aceite por gramo de sólido. La máxima capacidad emulsificante se obtuvo a pH 9 con 44.28%, la capacidad gelificante en todos los valores de pH fue débil a partir de concentraciones de harina del 18%, y la capacidad espumante tuvo su valor máximo a pH 9 (17.86%). En la capacidad emulsificante, el NaCl presentó valores muy bajos, desde 4.35% hasta 0% en 0.1 y 1.0 M respectivamente, la capacidad gelificante fue débil en concentraciones de harina superiores a 20% para todos los valores de concentración de NaCl y en la capacidad espumante fue mayor en NaCl 1.0 M e inferior en NaCl 0.5 M. El análisis estadístico mostro efecto estadísticamente significativo (p<0.05) por parte del pH y NaCl sobre las propiedades tecnofuncionales.
ABSTRACT The objective of this research work was to evaluate the effect of pH and sodium chloride concentration on the techno-functional properties of broad bean flour (Vicia faba L.) variety pacae verde. For this, solutions were prepared whose pH was 3, 5, 7 and 9 and NaCl solutions with concentrations of 0.1, 0.5 and 1.0 M. The characterization of the bean flour (without integument) yielded a protein concentration of 24.04 g / 100g, lipids of 2.26 g/100g and ash of 3.68 g/100g. Regarding the water retention capacity, the increase in pH in the interval 5 – 9 allowed an increase in the water retention capacity of the bean flour from 2.23 to 2.76 g H2O/g m.s. while at pH 3 it increases to 2.56 g H2O g m.s. However, the 1.0 M concentration allowed a greater water retention capacity, with 2.83 g H2O/g m.s. The oil absorption capacity of the bean flour was 2.21 g of oil per gram of solid. The maximum emulsifying capacity was obtained at pH 9 with 44.28%, the gelling capacity in all pH values was weak from flour concentrations of 18%, and the foaming capacity had its maximum value at pH 9 (17.86%). In the emulsifying capacity, the NaCl presented very low values, going from 4.35% to 0% in 0.1 and 1.0 M respectively, the gelling capacity was weak in flour concentrations higher than 20% for all the NaCl concentration values, and in the foaming, capacity was higher in NaCl 1.0 M and lower in NaCl 0.5 M. The statistical analysis showed a statistically significant effect (p < 0.05) by pH and NaCl on the techno-functional properties.
ABSTRACT The objective of this research work was to evaluate the effect of pH and sodium chloride concentration on the techno-functional properties of broad bean flour (Vicia faba L.) variety pacae verde. For this, solutions were prepared whose pH was 3, 5, 7 and 9 and NaCl solutions with concentrations of 0.1, 0.5 and 1.0 M. The characterization of the bean flour (without integument) yielded a protein concentration of 24.04 g / 100g, lipids of 2.26 g/100g and ash of 3.68 g/100g. Regarding the water retention capacity, the increase in pH in the interval 5 – 9 allowed an increase in the water retention capacity of the bean flour from 2.23 to 2.76 g H2O/g m.s. while at pH 3 it increases to 2.56 g H2O g m.s. However, the 1.0 M concentration allowed a greater water retention capacity, with 2.83 g H2O/g m.s. The oil absorption capacity of the bean flour was 2.21 g of oil per gram of solid. The maximum emulsifying capacity was obtained at pH 9 with 44.28%, the gelling capacity in all pH values was weak from flour concentrations of 18%, and the foaming capacity had its maximum value at pH 9 (17.86%). In the emulsifying capacity, the NaCl presented very low values, going from 4.35% to 0% in 0.1 and 1.0 M respectively, the gelling capacity was weak in flour concentrations higher than 20% for all the NaCl concentration values, and in the foaming, capacity was higher in NaCl 1.0 M and lower in NaCl 0.5 M. The statistical analysis showed a statistically significant effect (p < 0.05) by pH and NaCl on the techno-functional properties.
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Keywords
Haba, Absorción de aceite, Emulsificante