Evaluación de la capacidad de solubilidad de harina de Amaranto (Amaranthus spp.) en agua a temperatura ambiente a través del proceso de extrusión
2021
Hernández Rendón, Keneth Oswaldo
The present research work was carried out in order to evaluate the solubility capacity of amaranth flour through the extrusion process in water at room temperature, to carry it out, the pilot plant equipment of the University Center of the Southwest of the University of San Carlos de Guatemala, located in Mazatenango Suchitepéquez. Amaranth flour as the raw material of the research is rich in proteins, this makes it a functional food from the nutritional point of view, the flour in its molecular structure is composed of 70% starch on a dry basis (Bressani, 1989 ), characteristics that refer to a solubility of 34.60% (results expressed as a percentage soluble in 100 grams), this directly depends on the opening distance of the semicrystalline membrane formed by amylose and amylopectin that are responsible for allowing the hydration of the molecule. Due to its semi-crystalline structure, the flour presents lumps when mixed with water at room temperature, this is due to the helical shape in which the molecules are branched. The research used the water solubility index method (WSI water solubility index) and determined that in a random sampling the nominal data for the solubility of the flour was 34.60 in percentage on 100 grams of sample for non-extruded flour. After several tests it was established that using a temperature of 150 ° C, humidity between (15 – 19) % and pressure of (21 – 25) kg / cm2 in the extruder, it was possible to increase the solubility of the flour.
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تم تزويد هذا السجل من قبل Universidad de San Carlos de Guatemala
