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Construcción de las curvas de la cinética de secado y caracterización de harina de los frutos de Margyricarpus pinnatus (Lam.) Kuntze como base para la industria galletera
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Guamani Guano, Lisbeth Magali; García Pazmiño, María Eugenia
Margyricarpus pinnatus (Lam.) Kuntze is a traditional Andean plant used innatural medicine; however, its fruits are a good source of research within the food industry. The objective of this study was to construct drying kinetics curves and characterize the physicochemical, technological, rheological and proximate composition properties of the flour obtained using temperatures of 50, 55 and 60 degrees Celsius by forced convection. The results determined that at 60 degrees Celsius the process was more efficient. On the other hand, the flour complied with the humidity established by INEN 616, low water activity, pH close to 7, protein similar to wheat flour and high oil absorption capacity, which is essential in baked products. The good rheological behavior positions the flour as a viable alternative in the partial substitution of wheat flour for the production of cookies and bread. Statistical tests showed that temperature significantly influenced the following parameters: water activity, pH and titratable acidity, moisture, oil absorption capacity, emulsifying capacity, gelling capacity, protein and fat.