Browsing by Author "Azogue Buenaño, Carlos David"

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    Evaluación de las características fisicoquímicas y funcionales del almidón de Chonta (Bactris gasipaes)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Azogue Buenaño, Carlos David; Cadena Carrera, Santiago Esmiro
    Chonta (Bactris gasipaes) is a native plant whose fruits have been underutilized despite its high starch and carotenoid content, which makes it a promising alternative for food applications. The physicochemical and functional properties of starch obtained from chonta were determined in order to promote its use in the industry. The physicochemical analysis revealed that chonta starch has a high content of fiber 0.74 percent and protein 1.11 percent, in relation to its other components moisture 11.91 percent, fat 0.40 percent and ash 0.22 percent, maintaining an acceptable purity. Likewise, a low amylose content of 13.52 percent was identified. As for functional properties, it was found that water absorption capacity ranged from 2.89 to 6.20 00 percent, while swelling power and solubility index increased progressively with temperature (60 to 90 degrees Celsius), reaching values of 2.93 to 6.40 and 3.86 to 7.00 percent, respectively. Viscosity analysis by RVA revealed a high gelatinization temperature (89.6 degrees Celsius), consistent with the results obtained by differential scanning calorimetry, which showed gelatinization temperatures of 91.43 degrees Celsius and a transition enthalpy of 14.91 Joules per gram. These functional properties highlight chonta starch as a versatile ingredient, suitable for applications as a gelling agent, emulsifier and stabilizer in the food industry, thanks to its viscosity stability at high temperatures.