Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de pajuro (Erythrina edulis) entera e hidrolizada por α-amilasa
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Date
2024
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Universidad Nacional de Trujillo
Abstract
Las propiedades tecnofuncionales de las harinas son fundamentales en la industria alimentaria y en la preparación de alimentos. Pues influyen en la textura, sabor, color, retención de agua y otros aspectos clave de los productos alimenticios. Por tanto, la presente investigación tuvo por objetivo evaluar el efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de pajuro (Erythrina edulis) entera e hidrolizada por α-amilasa. El análisis de las harinas mostró una concentración de proteína para la harina entera e hidrolizada con 28.62 y 28.15 % respectivamente. Las cenizas fueron de 4.39 y 4.44 % respectivamente, mientras que presentaron concentraciones bajas de lípidos (1.63 y 1.56 % respectivamente). La acidez y pH fue de 0.102 % y 5.89 respectivamente para la harina entera, variando a 0.120 % y 5.77 en la harina hidrolizada. La máxima CAA se obtuvo a pH 5 en la harina entera y a pH 3 en la hidrolizada con 3.021 y 3.294 g H2O/ g sólido seco respectivamente; la máxima CES se obtuvo a pH 3 con 57.089 y 55.197 % respectivamente para la harina entera e hidrolizada; los máximos valores de CEM estuvieron a pH 7 con 45.08 y 43.26 % para la harina entera e hidrolizada respectivamente. La mejor CGE para la harina entera estuvo a pH 7, donde la concentración de harina necesaria fue del 12 y 14 % respectivamente. La adición de NaCl disminuyó la CAA en la harina entera, mientras que en la hidrolizada fue superior en NaCl 0.25 M; la CES al igual que la CEM fueron mayores a mayor concentración de NaCl, independientemente del tipo de harina; la adición de NaCl disminuyó el valor de CGE, requiriendo mayor concentración de harina para inicial la gelificación; la CAG fue de 1.841 y 2.155 g aceite/g sólido seco en la harina entera e hidrolizada respectivamente. Finalmente, tanto el pH como el NaCl ejerció efecto significativo (p < 0.05) sobre las propiedades tecnofuncionales de la harina de pajuro.
ABSTRACT The functional properties of flours are fundamental in the food industry and in food preparation. Well, they influence the texture, flavor, color, water retention and other key aspects of food products. Therefore, the objective of this research was to evaluate the effect of pH and sodium chloride on the technofunctional properties of whole pajuro flour (Erythrina edulis) hydrolyzed by α-amylase. The analysis of the flours showed a protein concentration for the whole and hydrolyzed flour with 28.62 and 28.15 % respectively. The ashes were 4.39 and 4.44 respectively, while they presented low lipid concentrations (1.63 and 1.56 % respectively). The acidity and pH were 0.102 % and 5.89 respectively for the whole flour, varying to 0.120 % and 5.77 in the hydrolyzed flour. The maximum CAA was obtained at pH 5 in the whole flour and at pH 3 in the hydrolyzed flour with 3.021 and 3.294 g H2O/g dry solid respectively. The maximum CES was obtained at pH 3 with 57.089 and 55.197 % respectively for whole and hydrolyzed flour; the maximum CEM values were at pH 7 with 45.080 and 43.262 % for the whole and hydrolyzed flour respectively. The best CGE for whole flour was at pH 7, where the flour concentration needed was 12 and 14 % respectively. The addition of NaCl decreased the CAA in the whole flour, while in the hydrolyzed flour it was higher in 0.25 M NaCl; the CES as well as the CEM were higher at higher NaCl concentrations, regardless of the type of flour; the addition of NaCl decreased the CGE value, requiring a higher concentration of flour to initiate gelation; the CAG was 1.841 and 2.155 g oil/g dry solid in the whole and hydrolyzed flour respectively. Finally, both pH and NaCl had a significant effect (p < 0.05) on the technofunctional properties of pajuro flour.
ABSTRACT The functional properties of flours are fundamental in the food industry and in food preparation. Well, they influence the texture, flavor, color, water retention and other key aspects of food products. Therefore, the objective of this research was to evaluate the effect of pH and sodium chloride on the technofunctional properties of whole pajuro flour (Erythrina edulis) hydrolyzed by α-amylase. The analysis of the flours showed a protein concentration for the whole and hydrolyzed flour with 28.62 and 28.15 % respectively. The ashes were 4.39 and 4.44 respectively, while they presented low lipid concentrations (1.63 and 1.56 % respectively). The acidity and pH were 0.102 % and 5.89 respectively for the whole flour, varying to 0.120 % and 5.77 in the hydrolyzed flour. The maximum CAA was obtained at pH 5 in the whole flour and at pH 3 in the hydrolyzed flour with 3.021 and 3.294 g H2O/g dry solid respectively. The maximum CES was obtained at pH 3 with 57.089 and 55.197 % respectively for whole and hydrolyzed flour; the maximum CEM values were at pH 7 with 45.080 and 43.262 % for the whole and hydrolyzed flour respectively. The best CGE for whole flour was at pH 7, where the flour concentration needed was 12 and 14 % respectively. The addition of NaCl decreased the CAA in the whole flour, while in the hydrolyzed flour it was higher in 0.25 M NaCl; the CES as well as the CEM were higher at higher NaCl concentrations, regardless of the type of flour; the addition of NaCl decreased the CGE value, requiring a higher concentration of flour to initiate gelation; the CAG was 1.841 and 2.155 g oil/g dry solid in the whole and hydrolyzed flour respectively. Finally, both pH and NaCl had a significant effect (p < 0.05) on the technofunctional properties of pajuro flour.
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Keywords
Erythrina edulis, Espuma, Emulsión, Retención de agua, Retención de aceite, Gelificación