Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Manzanillas Rojas, Lisbeth AdelaHas files: Yes

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    Evaluación de las propiedades fisicoquímicas y funcionales de féculas de tres variedades de camote (Ipomea batata) para aplicaciones alimentarias
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Manzanillas Rojas, Lisbeth Adela; Paredes Escobar, Mayra Liliana
    In this research work we evaluated the physicochemical properties (PFQ) and functional (PF) of starches orange sweet Potato (CA), White (CB) and purple (cm) from Zapotillo-Loja. The physicochemical properties determined were the microscopic morphology of the granule, color, starch content and amylose. Between the functionless properties, the clarity of the pastes, water retention capacity, solubility, swelling factor, viscosity and gelatinization temperature were measured. The granules of the different starches presented shapes between spherical and oval with a size range of 15, 6-17.5 μm. Differences in color between varieties were determined both in tone, Chroma and in Yellowness index. White sweet potato starch presented the highest values of water retention capacity and solubility index. The gelatinization temperature presented by the orange, white and purple variety was 71, 5, 80, 8 and 80, 4 respectively. The content of starch and amylose varied in each sample between 25, 12-27, 86 percent and 35, 04-39, 70 percent, respectively. The suspension of purple sweet potato starch has the highest viscosity among the starches analyzed White and purple sweet potato starches may be recommended for high temperature processed foods where the viscosity of the product is desirable. The highest percentage of clarity was presented by yellow sweet potato starch.