Características físicas y propiedades térmicas de almidón extraído de papa nativa (Solanum tuberosum L.) variedad Huevo de Indio cultivada en el Distrito de Chugay – Provincia de Sánchez Carrión
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo de esta investigación fue determinar la forma y tamaño de los gránulos, contenido de amilosa aparente, poder de hinchamiento, solubilidad, claridad de la pasta, firmeza del gel, estabilidad en refrigeración y congelación, temperatura y entalpía de gelatinización de almidón nativo extraído de papa nativa variedad Huevo de Indio. El tamaño de los gránulos se encontró en el rango de 7.60±3.15 a 67.52±0.62 μm y mostraron formas circulares para los tamaños pequeños y elípticos para los tamaños grandes. Presentaron bajo poder de hinchamiento y solubilidad, valores que se incrementaron con el aumento de temperatura; elevada claridad (45.70±0.80%), baja firmeza (10.74±0.35 g), baja estabilidad en congelación (34.09 ± 1.45% a 15.18 ± 4.78%) y temperaturas (T0: 59.62±0.20; Tp: 63.23±0.12; Tf: 69.34±0.15) y entalpía de gelatinización (17.04±0.15) en el rango reportado por la literatura para almidón de raíces y tubérculos. Por las propiedades evaluadas pueden considerarse para ser usados en productos que no requieran temperaturas elevadas de procesamiento, tales como caramelos suaves o natillas, pudines, como agentes espesantes y estabilizantes en aquellos alimentos que requieren ser almacenados en refrigeración y necesitan cierta exudación de humedad para proporcionar una apariencia fresca, como los flanes o salsas.
ABSTRACT The objective of this research was to determine the shape and size of the granules, apparent amylose content, swelling power, solubility, clarity of the paste, gel strength, stability in refrigeration and freezing, temperature and enthalpy of gelatinization of native potato, variety Huevo de Indio. The size of the granules was found in the range 7.60±3.15 a 67.52±0.62 μm and showed the circular shapes for small sizes and elliptical for large sizes. They presented low power of swelling and solubility, values that increased with the increase of temperature; high clarity (45.70 ± 0.80%), low firmness (10.74 ± 0.35 g), low stability in freezing (34.09 ± 1.45% at 15.18 ± 4.78%) and temperatures (T0: 59.62 ± 0.20, Tp: 63.23 ± 0.12, Tf: 69.34 ± 0.15) and enthalpy of gelatinization (17.04 ± 0.15) in the range reported by the literature for roots and tubers starch. For the evaluated properties can be considered to be used in products that do not require high processing temperatures, such as soft candies or custards, puddings, as thickening and stabilizing agents in those foods that need to be stored in refrigeration and need some moisture exudation to provide a fresh appearance, like puddings or sauces.
ABSTRACT The objective of this research was to determine the shape and size of the granules, apparent amylose content, swelling power, solubility, clarity of the paste, gel strength, stability in refrigeration and freezing, temperature and enthalpy of gelatinization of native potato, variety Huevo de Indio. The size of the granules was found in the range 7.60±3.15 a 67.52±0.62 μm and showed the circular shapes for small sizes and elliptical for large sizes. They presented low power of swelling and solubility, values that increased with the increase of temperature; high clarity (45.70 ± 0.80%), low firmness (10.74 ± 0.35 g), low stability in freezing (34.09 ± 1.45% at 15.18 ± 4.78%) and temperatures (T0: 59.62 ± 0.20, Tp: 63.23 ± 0.12, Tf: 69.34 ± 0.15) and enthalpy of gelatinization (17.04 ± 0.15) in the range reported by the literature for roots and tubers starch. For the evaluated properties can be considered to be used in products that do not require high processing temperatures, such as soft candies or custards, puddings, as thickening and stabilizing agents in those foods that need to be stored in refrigeration and need some moisture exudation to provide a fresh appearance, like puddings or sauces.
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Keywords
Papa nativa, Almidón, Características fisicoquímicas, Propiedades térmicas