Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Alulema Lalaleo, Johana LizbethSubject: search.filters.subject.HORTALIZAS

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    Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana Patricia
    The present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.