Evaluación de las propiedades tecnofuncionales del almidón de dos variedades de quinua cultivadas en Cundinamarca

Ruth Mary Benavides Guevara; Ibeth  Rodríguez González; Deisy Liliana  Corzo Riaño; Laura María  Reyes Méndez

doi:10.22490/ECBTI.4783

Vol. 2 No. 1 (2021)

Published

2021-09-17

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Benavides Guevara, R. M., Rodríguez González, I. ., Corzo Riaño, D. L., & Reyes Méndez, L. M. . (2021). Evaluation of technological properties of starch of two varieties of quinoa cultivated in Cundinamarca. Documentos De Trabajo ECBTI, 2(1). https://doi.org/10.22490/ECBTI.4783

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Evaluation of technological properties of starch of two varieties of quinoa cultivated in Cundinamarca

DOI: https://doi.org/10.22490/ECBTI.4783

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Artículos

Benavides Guevara, RM Escuela Ciencias Básicas Tecnologia e Ingeniería

Ibeth Rodríguez González Escuela Ciencias Básicas Tecnologia e Ingeniería https://orcid.org/0000-0003-3312-3376

Deisy Liliana Corzo Riaño Escuela Ciencias Básicas Tecnologia e Ingeniería

Laura María Reyes Méndez Escuela Ciencias Básicas Tecnologia e Ingeniería https://orcid.org/0000-0002-3782-8747

Starch is one of the most widely used polysaccharides in the food industry to develop and improve products. Depending on its origin, there are different properties such as thickeners, emulsifiers, and gelling agents. Therefore, the objective of this study was to evaluate the technofunctional characteristics of two varieties of quinoa Aurora (VA) and Blanca Dulce (VB). The starch extraction was carried out by the "Water steeping" method, and properties were evaluated: Swelling power (PH), water solubility index (IS), water absorption index (IAA), freeze-thaw stability (ECD), and gelatinization temperature (TG). The VA presented significant differences in relation to the BV, in the following parameters: PH (VA 3,51 g / g ± 0,12; BV 4,08 g / g ± 0,03); IS (VA 1,09 ± 0,15; VB 0,64 ± 0,06); IAA (VA 3,50 ± 0,12; VB 4,07 ± 0,02) and ECD (VA 38,54% ± 0,16; VB 47,79% ± 0,32). While the TG parameter did not present significant differences between the varieties (73,33 ° C ± 1,15). It is concluded that the two starches can be used in processes that require relatively high cooking temperatures; However, the VB can be used in food processes as a thickener for beverages.

Characterization, quinoa flour, starch, techno-functional properties

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Evaluation of technological properties of starch of two varieties of quinoa cultivated in Cundinamarca

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