Caracterización fisicoquímica, nutricional y reológica de cultivos andinos infrautilizados

Abstract

The research work was developed in order to take advantage of the nutritional and functional properties of the underused Andean crops, which have had lowest commercial importance and intended only for medicinal purposes. In this sense, in this work were characterized the meal of Oca, Camote, Papa China, Achira, Zanahoria Blanca, Mashua and Chocho based on its proximal composition, functional, thermal, structural, rheological and bioactive properties. The proximal composition showed elevated content of protein and lipids in samples of Chocho (52.82 percent), ash in Achira flour (8.06 percent), carbohydrates in Zanahoria Blanca flour (71.6 percent) and fiber in Papa China flour (14.86 percent). The properties functions such as water retention capacity, swelling factor, solubility and gelatinization temperatures are affected by the presence of fibrillary structures present in the crust. In addition, the Andean crop flours due to their high starch and fiber content show that the elastic properties predominate over the viscous properties, which develops weak gels when it is resting being ideal for products of Pastry. On the other hand, the high content of amylopectin and fiber contributed to the temperature of gelatinization to be carried out at higher temperatures, thus, the Camote Morado was gelatinized at 81.5 Celsius degrees. The sample of Mashua presented high acidity content (1.03 percent tartaric acid) and low pH values (5.88), the latter being similar to what was obtained in Camote Morado flour (5.85). The apparent density results showed that the Oca (0.71 gram per cubic centimeter) and Chocho (0.47 gram per cubic centimeter) were elevated. The fineness module assay classified all Andean crops as Medium flours. The bioactive properties indicated a high phenolic content (60.8 microgram of gallic acid per gram sample) in samples of Mashua, while the fat showed greater antioxidant capacity.