Bibliographic citations
Acuña, F., (2018). Obtención de un excipiente a partir de semillas y venas de ají amarillo (Capsicum baccatum) después de la extracción de capsaicinoides [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3765
Acuña, F., Obtención de un excipiente a partir de semillas y venas de ají amarillo (Capsicum baccatum) después de la extracción de capsaicinoides [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3765
@misc{renati/248752,
title = "Obtención de un excipiente a partir de semillas y venas de ají amarillo (Capsicum baccatum) después de la extracción de capsaicinoides",
author = "Acuña Seminario, Francisco José",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The seeds and veins constitute 20 per cent (w/w) of yellow chilies and are a by-product in the formulation of different types of sauces, this waste that contains 30,65 per cent (dry basis) of insoluble dietary fiber is discarded because it has a high pungency of 648 μg of capsaicinoids per gram of decline, which significantly changes the flavor profile of the product where they are introduced. These alkaloids responsible for pungency in chili were extracted to take advantage of by-product processed as an excipient in the formulation of a dressing. A laboratory level was minimized to 5,75 μg content of capsaicinoids per gram of flour of seeds and veins of yellow chili with a yield of 5,65 per cent using a 0,1 per cent aqueous solution of a commercial surfactant (mark Cognis Glucopon 600) utilizing the following parameters: 95 °C, 200 rpm of radial agitation, 40 μm of particle size, with a ratio of aqueous/raw material of 4,8/1; for 7 stages of 6 minutes each one. The cake obtained was dried at 60 °C for 30 hours and after this process was determined that have 43,62 per cent (dry basis) of insoluble dietary fiber, 4,18 ml/g swelling capacity, 482,33 per cent of capacity water retention; 418,33 per cent of capacity to absorb organic molecules and were able to replace up to 39 per cent of the yellow chili paste of a dressing making this stay without burning 90 seconds more (180 seconds in total) than dressing without substitution at 180 °C in an oil-output ratio of 1/2.
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