Citas bibligráficas
Pérez, P., (2018). Efecto de la concentración de la suspensión y temperatura de tratamiento en las características físicas de geles de almidón de yuca manihot esculenta crantz modificado [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/4373
Pérez, P., Efecto de la concentración de la suspensión y temperatura de tratamiento en las características físicas de geles de almidón de yuca manihot esculenta crantz modificado [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2018. https://hdl.handle.net/20.500.12759/4373
@misc{renati/377538,
title = "Efecto de la concentración de la suspensión y temperatura de tratamiento en las características físicas de geles de almidón de yuca manihot esculenta crantz modificado",
author = "Pérez Saldaña, Pier Francisco",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2018"
}
The objective of this research was to evaluate the effect of the concentration of the suspension and the treatment temperature on the physical characteristics (size of the granules, swelling power and solubility, clarity of the paste, gel firmness, stability in refrigeration and freezing) of modified cassava starch. To prepare the modified starch (ANN) samples, suspensions of starch extracted from cassava variety Blanca were prepared at three concentrations (20, 30 and 40% w / w) and then incubated at two temperatures (40 and 50 ° C) during 8 hours. The treated samples were subsequently centrifuged (4000 rpm), washed and dried at 37 °C for 24 hours, then packed and stored at room temperature for further analysis. The statistical analysis determined that the concentration of the suspension and the treatment temperature had a significant effect on the granule size and freezing stability (-18 °C), measured as syneresis (%) in modified cassava starch gels (ANN ) after 3 days of storage, unlike the swelling power, clarity of the starch pastes and stability in refrigeration (4 °C), measured as syneresis (%) in modified cassava starch gels (ANN) after of 3 days of storage, where only a significant effect of the treatment temperature was observed. For the firmness of the modified starch gel, only a significant effect of the suspension concentration was observed (20, 30 and 40% w / w). The starch modification treatment ANN (suspension concentration: 40%, treatment temperature: 40 °C) showed lower values for granule size (9.64 μm) and swelling power (7.33 g / g), greater clarity (54.03% ) and firmness (0.3 N) of gel and greater stability in refrigeration (6.98% syneresis) and freezing (3.88% syneresis) after three days of storage at 4 and -18 ° C; therefore, its application could be recommended in the formulation of packaged, refrigerated, frozen foods, noodles and bakery products.
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