Bibliographic citations
Vásquez, E., (2023). Efecto de la concentración de NaOH y tiempo de agitación sobre el índice de blancura del almidón extraído a partir de semilla de palta (Persea Americana Mill) variedad fuerte [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/19283
Vásquez, E., Efecto de la concentración de NaOH y tiempo de agitación sobre el índice de blancura del almidón extraído a partir de semilla de palta (Persea Americana Mill) variedad fuerte []. PE: Universidad Nacional de Trujillo; 2023. https://hdl.handle.net/20.500.14414/19283
@misc{renati/1043276,
title = "Efecto de la concentración de NaOH y tiempo de agitación sobre el índice de blancura del almidón extraído a partir de semilla de palta (Persea Americana Mill) variedad fuerte",
author = "Vásquez Saavedra, Evelyn Jannet",
publisher = "Universidad Nacional de Trujillo",
year = "2023"
}
ABSTRACT Starch plays an important role in supplying energy for our daily activities, as it represents the main carbohydrate in most plants, it also has a wide application in food and non-food industries, it has been used as an input in industries such as stationery, textiles, adhesives, cosmetics, pharmaceuticals and construction. The present work was based on evaluating the effect of NaOH concentration and agitation time on the whiteness index of starch isolated from strong variety avocado seed. The DCCR methodology was used, which included 4 factorial points (2^2), 4 axial points (-1.41 and +1.41) and 5 central points, making a total of 13 treatments. A significant effect was found between the treatments for the whiteness index, with values greater than 90, in the range between 93.38% (T6: 0.010 N and 75 min) to 95.01% (T2: 0.002 N and 107 min). The ANOVA of the quadratic model was significant (p < 0.05) for the whiteness index, with values of R2 and R2 -adjusted of 89.6% and 82.2% respectively. It was evidenced that statistically only the concentration of NaOH generates a greater change in the whiteness index by increasing or decreasing its concentration in the purification process, the opposite effect was observed for the agitation time. With the estimated optimal combinations of NaOH concentration (0.0025 N) and stirring time (43 min), it was possible to predict the starch whiteness index of 94.95%. The optimal parameters of the quadratic model were validated with three experimental runs and a whiteness index of 94.93±0.10% was obtained, which were found within the 95% prediction interval, with deviation values of less than 1%. A chemical analysis of the extracted starch was carried out with the optimal parameters, obtaining; 0.59±0.02% protein, 15.48±0.06% moisture, 0.23±0.01% fat and 98.57±0.06% starch, indicating that the starch isolation from avocado seeds was successful, mainly due to its high purity and low protein and fat content.
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