Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Evaluación de las características fisicoquímicas y funcionales del almidón de miso (Mirabilis expansa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Peñafiel Quilumba, Vanessa Liseth; Cadena Carrera, Santiago EsmiroMiso (Mirabilis expansa) is a native plant, native to the South American Andes, but at present, in Ecuador it is in danger of disappearing due to its scarce cultivation and consumption by local inhabitants and the lack of knowledge of its benefits, such as its high potential for starch production. The purpose of the present work was the extraction of starch from miso tuberous roots for the subsequent evaluation of its physicochemical and functional characteristics. The physicochemical characteristics determined in the miso starch obtained were: dry matter, moisture, ash, pH, fat, crude fiber, total starch and amylose, which are within the range of specifications for commercial starches used in food industries; however, the protein content was slightly higher. Among the functional properties, the water absorption index (WIA), water solubility index (WSI), swelling power (SWP), viscosity and gelatinization temperature were measured by differential scanning calorimetry (DSC) analysis. Miso starch presented high IAA (3.23-10.65 g water per g sample) and high PH (3.34- 11.50 percent). The viscosity obtained by RVA met the specifications for commercial starches. The gelatinization temperature reached its highest peak at 71 degrees Celsius, which indicates that it can be used in processed foods at high temperatures, acting as a thickening agent, gelling agent or texture modifier.