EFECTO DE VARIOS CICLOS DE ENFRIAMIENTO/CALENTAMIENTO EN EL CONTENIDO DE ALMIDÓN RESISTENTE TIPO III EN ALMIDONES DE CANNA EDULIS KER (ACHIRA) Y SOLANUM TUBEROSUM (PAPA)
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Rev. Bol. Quim
Abstract
El almidón resistente ha atraído interés por parte de la industria alimenticia, ya que ha sido propuesto como un elemento para aumentar el contenido de fibra en un alimento. Se ha demostrado en diferentes estudios que el almidón resistente otorga beneficios similares a la fibra soluble, como ser la prevención de enfermedades a nivel gastrointestinal, obesidad, arteriosclerosis, sin alterar las características organolépticas del producto. En este estudio se analizó el efecto de varios ciclos de enfriamiento/calentamiento sobre el contenido de almidón resistente tipo III (almidón retrogradado) en almidones de achira (Canna edulis Ker) y papa (Solanum Tuberosum). Los almidones extraídos fueron gelatinizados mediante una cocción a ebullición (91°C) seguida de un proceso de en autoclave (121°C). Los geles de almidón se almacenaron bajo ciclos de enfriamiento/calentamiento, resultando en la formación de diferentes cantidades de almidón retrogradado. Cada ciclo consistió de 24 h de almacenamiento a 4 °C seguidas de 24 h a 37 °C. Las muestras de almidón presentaron un incremento en el contenido de almidón resistente tipo III a lo largo de tres ciclos de enfriamiento/calentamiento. Sin embargo la diferencia entre ciclos no fue estadísticamente significativa. Comparando los dos almidones, el de C edulis presentó el mayor contenido de almidón resistente tipo III luego de tres ciclos (0,23 a 0,34 %), siendo el de S. tuberosum de 0,21 a 0,23 %. Estos valores estuvieron directamente relacionados con los contenidos de anulosa que fueron de 26 % y 22,9 % para C edulis y S. tuberosum, respectivamente
Resistant starch has attracted interest of the food industry, since it has been proposed as an element to increase the fiber content in a food. It has been shown in several studies that the resistant starch provides benefits similar to soluble fiber, such as the prevention of diseases in the gastrointestinal tract, obesity, arteriosclerosis, without altering the organoleptic characteristics of the product. In this study we examined the effect of several cycles of cooling / heating on the content type III resistant starch (retrograded starch) in canna starches (Canna edulis Ker) and potato (Solanum tuberosum). Starches showed gelatinized by cooking at boiling (91 ° C) followed by an autoclave process (121 ° C). Starch gels were stored under cycles of heating / cooling, resulting in the formation of different amounts of retrograded starch. Each cycle consisted of 24 hours storage at 4 ° C followed by 24 h at 37 ° C. Starch samples showed an increase in resistant starch type III along three cycles of cooling / heating. However the difference was not statistically significant cycles. Comparing the two starches of C edulis had the highest resistant starch type III after three cycles (0.23 to 0.34%), while that of S. tuberosum from 0.21 to 0.23%. These valúes were directly related to the amylose content were 26% and 22.9% for C edulis and S. tuberosum, respectively.
Resistant starch has attracted interest of the food industry, since it has been proposed as an element to increase the fiber content in a food. It has been shown in several studies that the resistant starch provides benefits similar to soluble fiber, such as the prevention of diseases in the gastrointestinal tract, obesity, arteriosclerosis, without altering the organoleptic characteristics of the product. In this study we examined the effect of several cycles of cooling / heating on the content type III resistant starch (retrograded starch) in canna starches (Canna edulis Ker) and potato (Solanum tuberosum). Starches showed gelatinized by cooking at boiling (91 ° C) followed by an autoclave process (121 ° C). Starch gels were stored under cycles of heating / cooling, resulting in the formation of different amounts of retrograded starch. Each cycle consisted of 24 hours storage at 4 ° C followed by 24 h at 37 ° C. Starch samples showed an increase in resistant starch type III along three cycles of cooling / heating. However the difference was not statistically significant cycles. Comparing the two starches of C edulis had the highest resistant starch type III after three cycles (0.23 to 0.34%), while that of S. tuberosum from 0.21 to 0.23%. These valúes were directly related to the amylose content were 26% and 22.9% for C edulis and S. tuberosum, respectively.
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Vol. 30, No. 1