Efecto del método de extracción del almidon de mashua (Tropaeolum tuberosum Ruiz & Pav.) en las caracteristicas fisico- quimicas y reologicas

Abstract

In the physical and chemical processes of extraction of mashua (Tropaeolum tuberosum Ruiz & Pav.) starch considered the effect of the extraction method, the drying temperature, and the type of modification about the performance variables, physicochemical and rheological parameters in the obtained product. In order to evaluate the effect of those extraction processes of starch of mashua, it was tested the physical method through the shredded and liquefied, and the chemical method by applying sodium hydroxide and citric acid. The results suggest that the process of chemical extraction increased performance in the extraction of starch, dramatically improving the physicochemical and rheological properties. Meanwhile, the final products obtained through chemical extraction showed a fine flour aspect, characteristics which are comparable to starch extracted by traditional methods such as wet extraction. The product obtained can be considered as a modified starch, so it can be applied industrially productive part of the matrix as a food additive in the manufacture of other products.