Caracterización de las propiedades fisicoquímicas, nutricionales y tecnológicas de la harina de cidrayota (Sechium edule (Jacq.) Sw.)

Abstract

Ecuador, thanks to its diverse microclimates, is a producer of a wide variety of horticultural products, such as cidrayota. However, the lack of knowledge and information regarding this crop can be a problem in a country that faces food challenges and demands nutritious foods with unconventional raw materials. This study focused on characterizing the physicochemical, nutritional and technological properties of cidrayota (Sechium edule (Jacq.) Sw.) flour, obtained by drying at three different temperatures (40, 50 and 60 degrees Celsius) for 24 hours. Physicochemical properties such as pH, titratable acidity, bulk density, color, and particle size were analyzed, as well as nutritional components such as moisture, fiber, fat, protein, ash, and carbohydrates, and technological values such as water and oil retention capacity, swelling capacity, foaming capacity, and starch and amylose content. The results obtained indicated that cidrayota flours have good protein content (8.18 to 13.60 percent) and fiber (6.75 to 10.05 percent) content and low-fat content (0.48 to 0.62 percent). H2 flour dried at 50 degrees Celsius was identified as the most effective treatment because of its average values in yield and nutritional components, in addition to its grain size, color, moisture, and especially its technological potential. The findings of this study contribute to the knowledge of the properties and potential applications of cidrayota flour in the development of more nutritious and healthy foods.