Determinación de las propiedades fisicoquímicas, tecnológicas y reológicas de la harina de lenteja de agua (Lemna minor L.) como base para futuras aplicaciones en la industria panadera y pastelera

Abstract

Duckweed (Lemna minor L.) is an aquatic plant widely used in the production of animal feed; however, it is a good alternative source to conventional cereals for the production of flour rich in protein and fiber. The objective of this study was to determine the physicochemical, technological and rheological properties of duckweed flour to promote its use. Flour was obtained by drying at 60 degrees Celsius in a convection dehydrator. The physicochemical and proximate properties were determined according to Ecuadorian INEN and international AOAC standards. The results showed a flour rich in dietary fiber (44,2 percent), fat (2,55 percent) and protein (38,11 percent). It has exceptional technological properties such as: bulk density (0,27 gram per milliliter), water absorption capacity (0,65 gram of water per gram of sample), oil absorption capacity (1,9 gram of oil per gram of sample), emulsifying capacity (29,2 percent) and gelling capacity (5,01 percent). It presents ideal mixographic characteristics for the partial substitution of wheat flour, in dough development, protein quality, starch gelatinization, amylase activity and starch retrogradation with values of 1,12, 0,58, 1,28, 1,00 and 0,004 (Newton per meter) respectively. It is demonstrated that duckweed (Lemna minor L.) flour is a nutritionally and technologically viable option for applications in the baking and confectionery industry. Furthermore, it is an excellent substitute for conventional flours due to its high nutritional content.