Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: search.filters.subject.ALMIDONES

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    Evaluación de las características fisicoquímicas y funcionales del almidón de Chonta (Bactris gasipaes)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Azogue Buenaño, Carlos David; Cadena Carrera, Santiago Esmiro
    Chonta (Bactris gasipaes) is a native plant whose fruits have been underutilized despite its high starch and carotenoid content, which makes it a promising alternative for food applications. The physicochemical and functional properties of starch obtained from chonta were determined in order to promote its use in the industry. The physicochemical analysis revealed that chonta starch has a high content of fiber 0.74 percent and protein 1.11 percent, in relation to its other components moisture 11.91 percent, fat 0.40 percent and ash 0.22 percent, maintaining an acceptable purity. Likewise, a low amylose content of 13.52 percent was identified. As for functional properties, it was found that water absorption capacity ranged from 2.89 to 6.20 00 percent, while swelling power and solubility index increased progressively with temperature (60 to 90 degrees Celsius), reaching values of 2.93 to 6.40 and 3.86 to 7.00 percent, respectively. Viscosity analysis by RVA revealed a high gelatinization temperature (89.6 degrees Celsius), consistent with the results obtained by differential scanning calorimetry, which showed gelatinization temperatures of 91.43 degrees Celsius and a transition enthalpy of 14.91 Joules per gram. These functional properties highlight chonta starch as a versatile ingredient, suitable for applications as a gelling agent, emulsifier and stabilizer in the food industry, thanks to its viscosity stability at high temperatures.
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    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 Esmiro
    Miso (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.