Efecto del tostado y temperatura de almacenamiento en la monocapa de harina de haba (Vicia faba) mediante los modelos GAB y BET
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Las leguminosas constituyen parte importante de una dieta saludable y equilibrada, ya que proporcionan una amplia gama de nutrientes esenciales y beneficios para la salud. Asimismo, el valor de monocapa proporciona información valiosa sobre el proceso de adsorción y es fundamental en ingeniería y tecnología de alimentos. En tal sentido, se realizó esta investigación con el objetivo de evaluar el efecto del tostado y temperatura de almacenamiento sobre el valor de monocapa de harina de haba (Vicia faba) variedad minor mediante los modelos de GAB (Guggenheim–Anderson–de Boer) y BET (Brunauer–Emmett–Teller). Para ello se obtuvo la harina de haba en dos condiciones, una sin tostar (HsT) y otra tostada (HcT) a 162.5 ± 2.5 °C por 10 minutos. Las harinas fueron sometidos a actividades de agua entre 0.1y 0.9 a temperaturas de 20 y 40 °C. Las isotermas en HsT y HcT mostraron un comportamiento tipo II en la clasificación de Brunauer. Asimismo, los datos se ajustaron mejor al modelo GAB (EMR < 10 %, R2~1). La temperatura por su parte, ejerció efecto significativo (p < 0.05) en la monocapa de las dos harinas, con valores de 0.157 y 0.140 g H2O/g m.s. a 20 y 40 °C, respectivamente para la harina HsT y de 0.102 y 0.092 g H2O/g m.s. a las mismas temperaturas, respectivamente para HcT. La harina de haba sin tostar fue la que presentó los valores más altos de monocapa indistintamente de la temperatura.
ABSTRACT Legumes are an important part of a healthy and balanced diet, as they provide a wide range of essential nutrients and health benefits. In this sense, this research was carried out with the objective of evaluating the effect of roasting and storage temperature on the value of the monolayer of faba bean flour (Vicia faba) minor variety using the GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer–Emmett–Teller). For this, two types of flour were obtained, one from unroasted beans (HsT) and another from toasted beans (HcT) at 162.5 ± 2.5 °C for 10 minutes. The flours were subjected to water activities between 0.1 and 0.9 at temperatures of 20 and 40 °C. The isotherms in HsT and HcT showed type II behavior in the Brunauer classification. Furthermore, the data fit the GAB model better (EMR < 10%, R2~1). Temperature, for its part, had a significant effect (p < 0.05) in the monolayer of the two flours, with values of 0.157 and 0.140 g H2O/g d.b. at 20 and 40 °C, respectively for HsT flour and 0.102 and 0.092 g H2O/g d.b. at the same temperatures, respectively for HcT. Unroasted bean flour was the one that presented the highest monolayer values regardless of temperature.
ABSTRACT Legumes are an important part of a healthy and balanced diet, as they provide a wide range of essential nutrients and health benefits. In this sense, this research was carried out with the objective of evaluating the effect of roasting and storage temperature on the value of the monolayer of faba bean flour (Vicia faba) minor variety using the GAB (Guggenheim-Anderson-de Boer) and BET (Brunauer–Emmett–Teller). For this, two types of flour were obtained, one from unroasted beans (HsT) and another from toasted beans (HcT) at 162.5 ± 2.5 °C for 10 minutes. The flours were subjected to water activities between 0.1 and 0.9 at temperatures of 20 and 40 °C. The isotherms in HsT and HcT showed type II behavior in the Brunauer classification. Furthermore, the data fit the GAB model better (EMR < 10%, R2~1). Temperature, for its part, had a significant effect (p < 0.05) in the monolayer of the two flours, with values of 0.157 and 0.140 g H2O/g d.b. at 20 and 40 °C, respectively for HsT flour and 0.102 and 0.092 g H2O/g d.b. at the same temperatures, respectively for HcT. Unroasted bean flour was the one that presented the highest monolayer values regardless of temperature.
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Keywords
Haba, Tostado, Monocapa, GAB, BET