Citas bibligráficas
Otiniano, R., (2024). Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de la harina de semillas del árbol del pan (Artocarpus altilis) [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22523
Otiniano, R., Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de la harina de semillas del árbol del pan (Artocarpus altilis) []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22523
@misc{renati/881317,
title = "Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de la harina de semillas del árbol del pan (Artocarpus altilis)",
author = "Otiniano Barreno, Rosa Catherine",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The objective of this research was to evaluate the effect of pH (3, 5, 7, 9) and NaCl concentration (0.1 M, 0.25 M, 0.5 M) on the technofunctional properties of breadfruit seed flour (Artocarpus altilis). For this, breadfruit seed flour was obtained by convective drying in an oven at 50 °C for 48 hours. This had a humidity of 7.52 %, ashes of 3.29 %, free lipids of 9.96 %, total protein of 18.6 %, crude fiber of 3.32 %, titratable acidity of 0.17 %, reducing sugars of 23.41 %, soluble solids of 10.33 °Brix and a pH of 4.8. The techno-functional properties evaluated were water absorption capacity (CAA), emulsifying capacity (CE), foaming capacity (CEp), oil absorption capacity (CAG) and gelation capacity (CG). The highest CAA was 2.66 g H2O/g solids at pH 9 and at a concentration of 0.1 M NaCl. The highest EC was obtained at pH 9 (34.26 %) and in 0.1 M NaCl (35.50 %). The maximum CEp was obtained at pH 9 (12.09 %) and in 0.5 M NaCl (32.30 %). The GAC was 1.33 ± 0.05 g oil/g solids and the GC was strong from 12 % (w/v) flour solutions for pH 7, pH 9 and 0.1 M of NaCl. The results also indicated a statistically significant effect (p< 0.05) of pH and NaCl on CAA, EC and CEp.
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