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(1)
(1)
Robinson L. Tacora Cauna , Genny I. Luna Mercado , Rosario Bravo Portocarrero , Jhony Mayta
(1)
(1)
(2)
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Facultad de Ciencias Agrarias. UNA-Puno. Facultad de Ingeniera Estadstica e Informtica. UNA-Puno. E-mail
de correspondencia: jhonymayta@hotmail.com
Resumen
Se evalu el efecto que ejerce el proceso de expansin por explosin a presiones de 120, 140 y 160 lb pulg- y el
proceso de tostado a temperaturas de 130, 160 y 190 C en el contenido de polifenoles totales, capacidad antioxidante,
fitatos as como en sus caractersticas fisicoqumicas: grado de gelatinizacin, ndice de absorcin e ndice de
expansin de caihua en las variedades cupi e Illpa INIA 406, dando como resultado que el proceso de expansin por
explosin increment el contenido de polifenoles totales y capacidad antioxidante a medida que las presiones
aumentaron, el contenido de fitatos no present variaciones significativas, el grado de gelatinizacin, ndice de
expansin tanto como el ndice de absorcin de agua aumentaron en las dos variedades, mientras que el proceso de
tostado acrecent el contenido de polifenoles totales aument progresivamente, la capacidad antioxidante experiment
una leve disminucin inicial e incrementando su valor progresivamente a temperaturas mayores, no existiendo una
variacin considerable del contenido de fitatos, se produjo un incremento inicial las caractersticas fisicoqumicas,
disminuyendo estas a 190 C, siendo similares en ambas variedades, dando a entender que el proceso de expandido
genera mejores caractersticas funcionales en comparacin con el tostado mientras que las caractersticas
fisicoqumicas son variables en los dos procesos pero que ambos poseen caractersticas buenas para su consumo.
Palabras clave: Caihua, expansin por explosin, tostado, polifenoles, capacidad antioxidante, fitatos, gelatinizacin.
Abstract
The effect exerted by the expansion process by explosion at pressures of 120, 140 and 160 lbf in- and the toasting
process at temperatures of 130, 160 and 190 C in the total polyphenol content, antioxidant capacity, phytates and and
in their physicochemical characteristics: degree of gelatinization, absorption rate and rate of expansion in the varieties
caihua cupi and Illpa INIA 406, resulting in the explosion process of expansion increased the total polyphenol content
and antioxidant capacity as pressures increased, the phytate content was not statistically significant, the degree of
gelatinization, high growth rate as the rate of absorption of water increased in both varieties, while the roasting process
increased the total polyphenol content increased progressively, antioxidant capacity revealed a slight initial decrease
and increase its value progressively higher temperatures, there being considerable variation in the phytate content, there
was an initial increase in physical and chemical characteristics, reducing these to 190 C, being similar in both varieties,
giving understand that the expanded process leads to better functional characteristics compared with the toasted while
the physical and chemical characteristics are variable in both processes, but both have good features for its
consumption.
Keywords: Caihua, expansion, explosion, roasted, polyphenols, antioxidant capacity, phytates, gelatinization.
189
INTRODUCCION
METODOLOGA
Materiales y reactivos
190
Anlisis Estadstico
de
las
Caractersticas
RESULTADOS
Proceso de expandido por explosin
191
192
Muestra
cruda
120
(Lbf.pulg -)
140
(Lbf.pulg -)
192
Tabla 1. Efecto de la presin de expandido en las caractersticas funcionales y fisicoqumicas de la caihua expandida
160
(Lbf.pulg -)
Illpa
XS
Cupi
XS
Illpa
XS
Cupi
XS
Illpa
XS
Cupi
XS
Illpa
XS
Cupi
XS
CA
PT
FI
GG
IE
217433.32
87.350.88
1.040.01
-
1667120.85
109.290.76
1.020.02
-
2537135.33
170.15.57
1.160.01
54.774.27
3.550.01
267762.95
298.473.84
1.000.04
47.262.97
3.750.03
288922.84
225.1414.93
1.130.01
60.091.73
3.620.02
300637.34
305.423.12
1.020.01
63.592.34
3.790.01
32119.72
293.1611.25
1.110.01
79.922.47
3.960.01
308939.33
361.565.81
0.980.03
84.584.27
3.880.03
IA
1.950.08
2.140.11
2.340.1
2.850.10
3.870.07
4.680.28
X: Promedio de 3 repeticiones; S: Desviacin estndar; CA: Capacidad antioxidante (g Trolox eq g-1ms); PT: Polifenoles totales
(mg. cido glico 100 g-1 ms); FI: Fitatos (% cido Ftico); GG: Grado de gelatinizacin (%); IE: ndice de expansin;
IA: ndice de absorcin de agua
Muestra
120
140
160
cruda
(Lbf.pulg -)
(Lbf.pulg -)
(Lbf.pulg -)
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
Hum
Cen
Gras
8.26 0.47
2.61 0.10
8.79 0.10
7.5 0.36
3.13 0.26
8.15 0.05
4.39 0.25
5.18 0.11
7.92 0.15
4.29 0.08
6.43 0.20
7.15 0.06
4.36 0.16
3.76 0.09
7.3 0.24
4.20 0.13
6.57 0.34
7.45 0.15
3.67 0.10
2.83 0.09
6.05 0.08
3.70 0.04
5.34 0.05
5.96 0.11
Prot
Fib
Carb
13.67 0.22
6.41 0.20
60.26 0.84
14.85 0.30
6.91 0.10
59.45 0.50
9.55 0.12
5.51 0.20
67.45 0.48
6.01 0.09
6.36 0.17
69.77 0.07
6.72 0.37
5.66 0.18
72.19 0.53
6.76 0.28
6.00 0.11
69.02 0.27
12.49 0.42
5.15 0.21
69.82 0.59
12.22 0.06
6.05 0.13
66.74 0.02
X: Promedio de 3 repeticiones; S: Desviacin estndar; Hum: Humedad (%); Cen: Ceniza (%); Gras: Grasa (%); Prot: Protena (%);
Fib: Fibra cruda (%); Carb; Carbohidratos (%)
193
Muestra
cruda
130 (C)
160 (C)
190 (C)
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
CA
PT
FI
GG
IE
217433.32
87.350.88
1.040.01
-
1667120.85
109.290.76
1.020.02
-
194353.29
170.460.84
0.960.04
26.031.91
3.630.02
148139.01
229.165.60
1.010.03
29.343.03
3.380.01
220630.9
187.655.57
0.960.02
55.884.68
3.720.01
1886159.51
241.64.4
1.040.06
62.382.87
3.450.01
252141.29
214.714.92
1.050.03
47.792.4
3.620.02
234222.7
269.578.4
1.040.03
51.071.62
3.420.02
IA
3.970.09
2.610.22
4.960.15
3.970.12
4.680.06
3.390.07
X: Promedio de 3 repeticiones; S: Desviacin estndar; CA: Capacidad antioxidante (g Trolox eq g-1ms); PT: Polifenoles totales
(mg. cido glico 100 g-1 ms); FI: Fitatos (% cido Ftico); GG: Grado de gelatinizacin (%); IE: ndice de expansin;
IA: ndice de absorcin de agua
Tabla 3. Efecto de la temperatura de tostado en las caractersticas funcionales y fisicoqumicas de la caihua tostada
130 (C)
160 (C)
190 (C)
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
ILLPA
XS
Cupi
XS
Hum
8.260.47
7.50.36
3.420.26
2.580.38
1.330.06
0.970.15
0.630.07
0.810.07
Cen
Gras
Prot
Fib
Carb
2.610.10
8.790.10
13.670.22
6.410.20
60.260.84
3.130.26
8.150.05
14.850.30
6.910.10
59.450.50
3.330.11
8.60.32
13.960.21
4.990.06
65.690.44
3.80.13
7.990.03
12.530.69
6.390.09
66.720.89
4.470.22
7.450.1
12.950.79
6.70.11
67.110.49
4.960.16
7.550.44
12.130.26
6.540.11
67.840.54
4.50.17
7.760.06
9.450.4
5.340.13
72.320.18
5.450.36
6.370.31
6.050.58
6.440.13
74.890.51
X: Promedio de 3 repeticiones; S: Desviacin estndar; Hum: Humedad (%); Cen: Ceniza (%); Gras: Grasa (%); Prot: Protena (%);
Fib: Fibra cruda (%); Carb; Carbohidratos (%)
193
194
195
196
197
198