Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de la harina de semillas del árbol del pan (Artocarpus altilis)
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Date
2024
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto del pH (3, 5, 7, 9) y concentración de NaCl (0.1 M, 0.25 M, 0.5 M) sobre las propiedades tecnofuncionales de la harina de semillas del árbol del pan (Artocarpus altilis). Para esto se obtuvo la harina de semillas del árbol del pan por secado convectivo en estufa a 50 °C por 48 horas. Esta tuvo una humedad de 7.52 %, cenizas de 3.29 %, lípidos libres de 9.96 %, proteína total de 18.6 %, fibra cruda de 3.32 %, acidez titulable de 0.17 %, azúcares reductores de 23.41 %, sólidos solubles de 10.33 °Brix y un pH de 4.8. Las propiedades tecnofuncionales evaluadas fueron capacidad de absorción de agua (CAA), capacidad emulsificante (CE), capacidad espumate (CEp), capacidad de absorción de aceite (CAG) y capacidad de gelificación (CG). La mayor CAA fue de 2.66 g H2O/g sólidos a pH 9 y a una concentración de 0.1 M de NaCl. La mayor CE se obtuvo en pH 9 (34.26 %) y en NaCl 0.1 M (35.50 %). La máxima CEp se obtuvo a pH 9 (12.09 %) y en NaCl 0.5 M (32.30 %). La CAG fue de 1.33 ± 0.05 g aceite/g sólidos y la CG fue fuerte a partir soluciones de harina de 12 % (p/v) para pH 7, pH 9 y 0.1 M de NaCl. Los resultados también indicaron un efecto estadísticamente significativo (p< 0.05) por parte del pH y NaCl sobre la CAA, CE y CEp.
ABSTRACT The objective of this research was to evaluate the effect of pH (3, 5, 7, 9) and NaCl concentration (0.1 M, 0.25 M, 0.5 M) on the technofunctional properties of breadfruit seed flour (Artocarpus altilis). For this, breadfruit seed flour was obtained by convective drying in an oven at 50 °C for 48 hours. This had a humidity of 7.52 %, ashes of 3.29 %, free lipids of 9.96 %, total protein of 18.6 %, crude fiber of 3.32 %, titratable acidity of 0.17 %, reducing sugars of 23.41 %, soluble solids of 10.33 °Brix and a pH of 4.8. The techno-functional properties evaluated were water absorption capacity (CAA), emulsifying capacity (CE), foaming capacity (CEp), oil absorption capacity (CAG) and gelation capacity (CG). The highest CAA was 2.66 g H2O/g solids at pH 9 and at a concentration of 0.1 M NaCl. The highest EC was obtained at pH 9 (34.26 %) and in 0.1 M NaCl (35.50 %). The maximum CEp was obtained at pH 9 (12.09 %) and in 0.5 M NaCl (32.30 %). The GAC was 1.33 ± 0.05 g oil/g solids and the GC was strong from 12 % (w/v) flour solutions for pH 7, pH 9 and 0.1 M of NaCl. The results also indicated a statistically significant effect (p< 0.05) of pH and NaCl on CAA, EC and CEp.
ABSTRACT The objective of this research was to evaluate the effect of pH (3, 5, 7, 9) and NaCl concentration (0.1 M, 0.25 M, 0.5 M) on the technofunctional properties of breadfruit seed flour (Artocarpus altilis). For this, breadfruit seed flour was obtained by convective drying in an oven at 50 °C for 48 hours. This had a humidity of 7.52 %, ashes of 3.29 %, free lipids of 9.96 %, total protein of 18.6 %, crude fiber of 3.32 %, titratable acidity of 0.17 %, reducing sugars of 23.41 %, soluble solids of 10.33 °Brix and a pH of 4.8. The techno-functional properties evaluated were water absorption capacity (CAA), emulsifying capacity (CE), foaming capacity (CEp), oil absorption capacity (CAG) and gelation capacity (CG). The highest CAA was 2.66 g H2O/g solids at pH 9 and at a concentration of 0.1 M NaCl. The highest EC was obtained at pH 9 (34.26 %) and in 0.1 M NaCl (35.50 %). The maximum CEp was obtained at pH 9 (12.09 %) and in 0.5 M NaCl (32.30 %). The GAC was 1.33 ± 0.05 g oil/g solids and the GC was strong from 12 % (w/v) flour solutions for pH 7, pH 9 and 0.1 M of NaCl. The results also indicated a statistically significant effect (p< 0.05) of pH and NaCl on CAA, EC and CEp.
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Keywords
Semillas del árbol del pan, pH, NaCl, Absorción de agua, Aceite, Capacidad emulsificante, Espumante, Gelificante