Citas bibligráficas
Rojas, J., (2017). Aplicación de almidones nativos y modificados en el desarrollo de postres instantáneos: mazamorras [Trabajo de suficiencia profesional, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3029
Rojas, J., Aplicación de almidones nativos y modificados en el desarrollo de postres instantáneos: mazamorras [Trabajo de suficiencia profesional]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/3029
@misc{renati/1113469,
title = "Aplicación de almidones nativos y modificados en el desarrollo de postres instantáneos: mazamorras",
author = "Rojas Agurto, Jonathan Manuel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
One of the main technological properties of starches is the formation of gels, which is used for the development of instant desserts such as mazamorra (purple corn flavor pudding). However, retro gradation of the amylose and amylopectin chains present in its structure represents a disadvantage; for that reason, the chemical or physical modification seeks to improve its attributes and eliminate its deficiencies. The objective of this monograph was to carry out a bibliographic review on the starch’s properties, their main modifications and applications; and finally to present a study case about the application of modified starches in an instant mazamorra dessert to reduce the negative effects of the retro gradation after its storage at refrigeration temperatures. The literature review was carried out to understand the starch’s retro gradation present in the instant dessert and the hydroxypropyl dialmidon phosphate was selected to reduce the effects of retro gradation. In the study case, hydroxypropyl dialmidon phosphates from different sources were evaluated: waxy maize, dent corn and potato, replacing native maize starch. The pH, consistency and apparent viscosity were evaluated and a texture profile sensory evaluation was performed in three different moments (0, 4 and 28 hours). It was found that the pH of the instant mazamorra desserts did not change after the cooling period; in addition, the instant mazamorra dessert with substitution with modified potato starch showed the best results, obtaining values of consistency and viscosity of 5.5 cm/30 s and 7440 mPa.s, respectively; and a score of 0.71 on a 10 cm unstructured linear scale for the granularity attribute (little lumpy) in comparison to the standard that obtained a consistency and viscosity of 3.9 cm/30 s and 13 120 mPa.s, respectively; and a score of 6.64 for the attribute of granularity (very lumpy).
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