Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de frijol ñuña (Phaseolus vulgaris L.) variedad Blanca Nube
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo por objetivo evaluar el efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de frijol ñuña (Phaseolus vulgaris L.) variedad Blanca Nube. Para ello se obtuvo harina de frijol ñuña sin tegumento. La capacidad de retención de agua, capacidad emulsionante, capacidad espumante, estabilidad de la espuma y capacidad gelificante se llevó a cabo a pH de 3, 5, 7, y 9 y en soluciones de NaCl 0.1, 0.5 y 1.0 M, mientras que la capacidad de absorción de aceite se realizó con aceite de maíz comercial. Los resultados mostraron una mayor retención de agua a pH 9 y una mínima a pH 7 con 134.42 y 79.87 % respectivamente y en NaCl 1.0 M fue de 131.08 %. La capacidad emulsificante fue máxima a pH 9 y mínima a pH 7 con 63.69 y 45.86 % respectivamente, mientras que en NaCl 0.1 y 1.0 M fue de 47.52 y 42.87 % respectivamente. La capacidad espumante fue mayor a pH 5 y mínima a pH 9 con 47.78 y 31.23 % respectivamente, mientras que en NaCl fue mucho menor (10.57 a 0.1 M y 0.92 a 1.0 M). Asimismo, la estabilidad de la espuma fue mayor a pH 5 y menor a pH 9 con 30.75 y 20.52 % respectivamente, en tanto que en NaCl solo fue estable a 0.1 M, en las demás la espuma no fue estable. La capacidad gelificante fue débil a partir de pH 7 y concentraciones superiores a 18%, así como a pH 9 y concentraciones superiores a 16 %. En NaCl no hubo gelificación. La capacidad de absorción de aceite fue de 0.96 g de aceite/g de sólido. El análisis de varianza y pruebas múltiples (LSD) mostro diferencia estadísticamente significativa (p < 0.05) en las variables analizadas por efecto del pH y NaCl, al igual que la mayoría de los pareos realizados en el LSD.
ABSTRACT The objective of the present research work was to evaluate the effect of pH and sodium chloride on the techno-functional properties of ñuña bean flour (Phaseolus vulgaris L.) variety Blanca Nube. For this, ñuña bean flour was obtained without integument. The water retention capacity, emulsifying capacity, foaming capacity, foam stability and gelling capacity were carried out at pH 3, 5, 7, and 9 and in 0.1, 0.5 and 1.0 M NaCl solutions, while the Oil absorption capacity was performed with commercial corn oil. The results showed a higher water retention at pH 9 and a minimum at pH 7 with 134.42 and 79.87% respectively and in NaCl 1.0 M it was 131.08%. The emulsifying capacity was maximum at pH 9 and minimum at pH 7 with 63.69 and 45.86% respectively, while in NaCl 0.1 and 1.0 M it was 47.52 and 42.87% respectively. The foaming capacity was higher at pH 5 and minimum at pH 9 with 47.78 and 31.23% respectively, while in NaCl it was much lower (10.57 at 0.1 M and 0.92 at 1.0 M). Likewise, the stability of the foam was higher at pH 5 and lower at pH 9 with 30.75 and 20.52% respectively, while in NaCl it was only stable at 0.1 M, in the others the foam was not stable. The gelling capacity was weak in the cases where it occurred; at pH 7 from concentrations higher than 18% and at pH 9 at concentrations higher than 16%. In NaCl there was no gelation. The oil absorption capacity was 0.96 g of oil/g of solid. The analysis of variance and multiple tests (LSD) showed a statistically significant difference (p <0.05) in the variables analyzed due to the effect of pH and NaCl, as did most of the matches performed in LSD.
ABSTRACT The objective of the present research work was to evaluate the effect of pH and sodium chloride on the techno-functional properties of ñuña bean flour (Phaseolus vulgaris L.) variety Blanca Nube. For this, ñuña bean flour was obtained without integument. The water retention capacity, emulsifying capacity, foaming capacity, foam stability and gelling capacity were carried out at pH 3, 5, 7, and 9 and in 0.1, 0.5 and 1.0 M NaCl solutions, while the Oil absorption capacity was performed with commercial corn oil. The results showed a higher water retention at pH 9 and a minimum at pH 7 with 134.42 and 79.87% respectively and in NaCl 1.0 M it was 131.08%. The emulsifying capacity was maximum at pH 9 and minimum at pH 7 with 63.69 and 45.86% respectively, while in NaCl 0.1 and 1.0 M it was 47.52 and 42.87% respectively. The foaming capacity was higher at pH 5 and minimum at pH 9 with 47.78 and 31.23% respectively, while in NaCl it was much lower (10.57 at 0.1 M and 0.92 at 1.0 M). Likewise, the stability of the foam was higher at pH 5 and lower at pH 9 with 30.75 and 20.52% respectively, while in NaCl it was only stable at 0.1 M, in the others the foam was not stable. The gelling capacity was weak in the cases where it occurred; at pH 7 from concentrations higher than 18% and at pH 9 at concentrations higher than 16%. In NaCl there was no gelation. The oil absorption capacity was 0.96 g of oil/g of solid. The analysis of variance and multiple tests (LSD) showed a statistically significant difference (p <0.05) in the variables analyzed due to the effect of pH and NaCl, as did most of the matches performed in LSD.
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Keywords
Frijol ñuña, propiedades tecnofuncionales, retención de agua, retención de aceite, emulsificación