Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de mauka (Mirabilis expansa)
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Esta investigación tuvo por objetivo, evaluar el efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de mauka (Mirabilis expansa). Para ello, se partió de un diseño completamente aleatorizado en cuanto a los valores de pH y NaCl. Estos se prepararon con agua destilada ajustando el pH a 3, 5, 7 y 9 con NaOH y ácido fosfórico diluidos. Para el caso de las soluciones de NaCl se empleó el reactivo de grado analítico a concentraciones de 0.1, 0.25 y 0.5 M. Con ello se determinó las propiedades tecnofuncionales como capacidad de absorción de agua (CAA), capacidad emulsificante (CEm), capacidad espumante (CEs) y capacidad gelificante (CG). La capacidad de absorción de aceite (CAG) se realizó con aceite vegetal. La harina de mauka presentó una concentración de proteína total de 4.35 %, lípidos libres de 7.63 %, cenizas de 3.76 %, azúcares reductores de 9.80 % y pH de 5.45. Los valores máximos de CAA se lograron en pH 9 y NaCl de 0.5 M con 4.665 y 4.534 g H2O/g m.s. respectivamente. Los máximos valores de CEm fueron a pH 5 y NaCl 0.1 M con 4.992 y 5.022 % respectivamente, mientras que en la CEs fue mayor en pH 7 y NaCl 0.1 M con 5 y 7.667 % respectivamente. En cuanto a la CG a partir del 12 % en peso de harina, se logró una gelificación fuerte en pH 9 y NaCl 0.1 M. La CAG fue de 1.316 g aceite/g m.s. Finalmente, se concluye que tanto el pH como el NaCl influyen significativamente (p < 0.05) sobre las propiedades tecnofuncionales de la harina de mauka.
ABSTRACT The objective of this research was to evaluate the effect of pH and sodium chloride on the technofunctional properties of mauka flour (Mirabilis expansa). For this, a completely randomized design was started in terms of pH and NaCl values. These were prepared with distilled water adjusting the pH to 3, 5, 7 and 9 with diluted NaOH and phosphoric acid. In the case of NaCl solutions, the analytical grade reagent was used, reaching concentrations of 0.1, 0.25 and 0.5 M. With this, the technofunctional properties of water absorption capacity (CAA), emulsifying capacity (CEm), capacity foaming (CEs) and gelling capacity (CG). The oil absorption capacity (AGC) was carried out with vegetable oil. Mauka flour presented a total protein concentration of 4.35 %, free lipids of 7.63 %, ashes of 3.76 %, reducing sugars of 9.80 % and pH of 5.45. The maximum CAA values were achieved at pH 9 and 0.5 M NaCl with 4.665 and 4.534 g H2O/g m.s. respectively. The maximum values of ECm were at pH 5 and 0.1 M NaCl with 4.992 and 5.022 % respectively, while in ECs it was higher at pH 7 and 0.1 M NaCl with 5 and 7.667 % respectively. Regarding the CG from 12 % by weight of flour, strong gelation was achieved at pH 9 and 0.1 M NaCl. The CAG was 1,316 g oil/g d.m. Finally, it is concluded that both pH and NaCl have a significant influence (p < 0.05) on the technofunctional properties of mauka flour.
ABSTRACT The objective of this research was to evaluate the effect of pH and sodium chloride on the technofunctional properties of mauka flour (Mirabilis expansa). For this, a completely randomized design was started in terms of pH and NaCl values. These were prepared with distilled water adjusting the pH to 3, 5, 7 and 9 with diluted NaOH and phosphoric acid. In the case of NaCl solutions, the analytical grade reagent was used, reaching concentrations of 0.1, 0.25 and 0.5 M. With this, the technofunctional properties of water absorption capacity (CAA), emulsifying capacity (CEm), capacity foaming (CEs) and gelling capacity (CG). The oil absorption capacity (AGC) was carried out with vegetable oil. Mauka flour presented a total protein concentration of 4.35 %, free lipids of 7.63 %, ashes of 3.76 %, reducing sugars of 9.80 % and pH of 5.45. The maximum CAA values were achieved at pH 9 and 0.5 M NaCl with 4.665 and 4.534 g H2O/g m.s. respectively. The maximum values of ECm were at pH 5 and 0.1 M NaCl with 4.992 and 5.022 % respectively, while in ECs it was higher at pH 7 and 0.1 M NaCl with 5 and 7.667 % respectively. Regarding the CG from 12 % by weight of flour, strong gelation was achieved at pH 9 and 0.1 M NaCl. The CAG was 1,316 g oil/g d.m. Finally, it is concluded that both pH and NaCl have a significant influence (p < 0.05) on the technofunctional properties of mauka flour.
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Keywords
Mauka, Propiedades tecnofuncionales, Absorción de agua, Absorción de aceite, Emulsión, Gelificación, Espuma