Tecnología de Alimentos

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Author: search.filters.author.González Villalva, Ximena AlexandraSubject: search.filters.subject.TRATAMIENTO TÉRMICO DE ALIMENTOS

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    Influencia del pH del agua y tiempo de cocción sobre la textura, gelatinización y retrogradación de la papa (Solanum tuberosum), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa) y melloco (Ullucus tuberosus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-05) González Villalva, Ximena Alexandra; Paredes Escobar, Mayra Liliana
    The present research work establishes the influence of pH of water and cooking time on the gelatinization, retrogradation and texture calculated by hardness, of different tubers. The statistical analysis showed that the pH of water significantly influences on the hardness in potatoes, mashua, oca and melloco, as well as the cooking time. The tubers studied showed the highest values of hardness at pH 3 and the lowest values at pH 10, these results are independent of the cooking time. The onset, peak, endset temperatures and the enthalpies of gelatinization and retrogradation were determined, in the samples of each raw tuber and after the application of the treatments. The thermal treatments applied produced a complete starch gelatinization. The thermal properties of retrogradation did not show significant difference when the treatments were applied. However, it was observed an increase in the onset, peak and endset temperatures and a decline in the enthalpy as compared with their respective retrograded raw samples. In other words, the energy needed to melt the retrograded starch chains was lower, therefore they had greater stability at pH 3.