Determinación del contenido de azúcares reductores, totales, almidón y de los elementos minerales calcio (Ca), hierro(Fe) y magnesio (Mg) en harinas de Amaranto variedad Alegría (Amaranthus caudatus L.), Chía (Salvia Hispanica L.), papa Puca-Shungo (Solanum tuberosum), y zanahoria blanca (Arracacha xanthorrhiza Bancroft)

Abstract

The objective of this study was to determine the content of reducing sugars, total sugars and starch in flours of Amaranth, Chía, potato Puca shungo and White carrot flours by the method of 3,5 dinitic salicylic acid (DNS). The results showed that carrot flour contains a high percentage of reducing sugars (3.68 percent) and total sugars (20.98 percent); while the potato Puca shungo flour showed that it has a higher percentage of starch (74.42 percent), followed by white carrot flour (69.16 percent). The mineral content was quantified by atomic absorption spectrophotometry. Calcium (Ca), iron (Fe) and magnesium (Mg) were analyzed in the 4 flours; showing chia flour the highest content of the three study minerals with values for Fe of 93.0 micrograms per gram, Ca 4861.2 micrograms per gram, Mg (4194.4 micrograms per gram), results similar to those documented in bibliography.