Características físicas y propiedades térmicas de almidón extraído de papa nativa (Solanum tuberosum L.) Variedad Bretaña cultivada en el Distrito de Chugay – Provincia de Sánchez Carrión
No Thumbnail Available
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
En el presente estudio, se realizó la extracción del almidón de papa nativa variedad Bretaña, proveniente del distrito de Chugay (provincia de Sánchez Carrión). Se analizó y caracterizó sus propiedades físicas tales como microscopía, solubilidad, poder de hinchamiento, estabilidad en refrigeración y congelación, firmeza en gel, transmitancia, así como sus propiedades térmicas de temperatura y entalpía de gelatinización utilizando calorimetría diferencial de barrido. El rendimiento en la extracción del almidón fue de 12.63%, con valores altos de materia seca (88.33%). El grano tuvo forma ovalada irregular y presentó valores de diámetro entre 5.1 y 38.1 μm. También se determinó el porcentaje de transmitancia, contenido de amilosa y amilopectina por espectrofotometría, arrojando valores de 51.97, 21.50 y 78.50% respectivamente. La temperatura de gelatinización inicial, pico y final fueron 57.46, 61.21 y 67.51 ºC correspondientemente. El poder de hinchamiento tuvo valores de 28.77, 29.39 y 29.79 g de agua/g de almidón a temperaturas de 60, 70 y 80 °C respectivamente, obteniéndose un valor máximo de 37.08 g de agua/g de almidón a 90 °C, encontrando diferencia significativa (p<0.05) del valor medio evaluado a esta última temperatura, respecto a los valores medios de 60, 70 y 80 °C. Se encontró bajos valores de solubilidad 3.98, 4.02, 4.20 y 4.51% a 60, 70, 80 y 90 °C respectivamente, no habiendo diferencia estadística significativa (p>0.05) entre sus valores. Por otro lado, se encontró diferencia estadística (p<0.05) en la estabilidad del gel (% sinéresis) a temperatura de refrigeración (4 °C). El análisis de las propiedades físicas y térmicas del almidón, mostraron un producto con características adecuadas que podrían ser utilizado no solo como aditivo, sino también como principal ingrediente en la industria cárnica, confitería, entre otras.
ABSTRACT In the present study, the extraction of starch from native potato Bretaña variety, from the Chugay district (province of Sanchez Carrion) was performed. Its physical properties such as microscopy, solubility, swelling power, cooling and freezing stability, gel strength, transmittance were analyzed and characterized. And thus thermal properties of temperature and gelatinization enthalpy using differential scanning calorimetry. The starch extraction yield was 12.63%, with high values of dry matter (88.33%). The grain had irregular oval shape and diameter values from 5.1 to 38.1 μm. The percentage transmittance, content of amylose and amylopectin by spectrophotometry were also determined, obtaining values of 51.97, 21.50 and 78.50% respectively. The initial, peak and final gelatinization temperature values were 57.46, 61.21 and 67.51 °C correspondingly. Swelling power had values of 28.77, 29.39 and 29.79 g water / g starch at temperatures of 60, 70 and 80 °C respectively, giving a maximum value of 37.08 g water / g starch at 90 °C, finding significant difference (p <0.05) in the average value evaluated at this temperature, related to the average values of 60, 70 and 80 °C. Low solubility values were found such as 3.98, 4.02, 4.20 and 4.51% at 60, 70, 80 and 90 °C respectively, with no significant statistical difference (p> 0.05) among their values . On the other hand, statistical difference (p<0.05) was found in gel stability (% syneresis) at refrigeration temperature (4 °C). The analysis of physical and thermal properties of starch, showed a product with appropriate features that could be used not only as an additive, but also as a main ingredient in the meat industry, confectionery, among others.
ABSTRACT In the present study, the extraction of starch from native potato Bretaña variety, from the Chugay district (province of Sanchez Carrion) was performed. Its physical properties such as microscopy, solubility, swelling power, cooling and freezing stability, gel strength, transmittance were analyzed and characterized. And thus thermal properties of temperature and gelatinization enthalpy using differential scanning calorimetry. The starch extraction yield was 12.63%, with high values of dry matter (88.33%). The grain had irregular oval shape and diameter values from 5.1 to 38.1 μm. The percentage transmittance, content of amylose and amylopectin by spectrophotometry were also determined, obtaining values of 51.97, 21.50 and 78.50% respectively. The initial, peak and final gelatinization temperature values were 57.46, 61.21 and 67.51 °C correspondingly. Swelling power had values of 28.77, 29.39 and 29.79 g water / g starch at temperatures of 60, 70 and 80 °C respectively, giving a maximum value of 37.08 g water / g starch at 90 °C, finding significant difference (p <0.05) in the average value evaluated at this temperature, related to the average values of 60, 70 and 80 °C. Low solubility values were found such as 3.98, 4.02, 4.20 and 4.51% at 60, 70, 80 and 90 °C respectively, with no significant statistical difference (p> 0.05) among their values . On the other hand, statistical difference (p<0.05) was found in gel stability (% syneresis) at refrigeration temperature (4 °C). The analysis of physical and thermal properties of starch, showed a product with appropriate features that could be used not only as an additive, but also as a main ingredient in the meat industry, confectionery, among others.
Description
Keywords
Solubilidad, Papa nativa, Espectrofotometría, Trasmitancia, Entalpía de gelatinización