Browsing by Author "Sigcha López, Jefferson David"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Estudio de las propiedades funcionales de harinas precocidas de dos variedades de cebada (Hordeum vulgare l.) RITA E INIAP-CAÑICAPA 2003.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Pila Faz, Roxana Eveling; Sigcha López, Jefferson David; Romero Corral, Renato Agustín
    The objective of this research project was to analyze the functional properties of precooked flours obtained from two varieties of barley (Hordeum vulgare L.), RITA and INIAPCAÑICAPA 2003. To do so, a precooking methodology in an autoclave was used, which consisted of the application of different combinations of temperatures (110, 115 and 120 °C) and times (10, 20 and 30 minutes). These factors allowed different experimental runs to be carried out, which allowed the identification of the run with the highest protein content in the precooked grain and the best solubility in the precooked flour. This was carried out using a quadratic response surface design, which included a total of 16 experimental runs; for the RITA variety, it was determined that the optimal treatment was at a temperature of 110 °C with a time of 30 minutes, obtaining a protein content of 6.59% and a solubility of 6.61%. On the other hand, for the INIAP-CAÑICAPA 2003 variety, the optimal treatment obtained was at a temperature of 111 °C with a time of 30 minutes, obtaining a protein content of 9.50% and a solubility of 6.63%. Regarding the physicochemical analysis of the optimal treatment, it was observed that the RITA variety has a moisture content of 7.62%, protein of 11.09%, fiber of 4.99%, fat of 1.35%, ash of 1.74% and carbohydrates of 73.21%. On the other hand, the INIAPCAÑICAPA 2003 variety shows a moisture content of 5.95%, protein of 14.98%, fiber of 6.02%, fat of 1.79%, ash of 2.56% and a carbohydrate content of 68.70%. However, the functional properties performed on the MIXOLAB II equipment indicated results that were not favorable. Suggesting that the rheological characteristics (water absorption index, kneading, gluten, viscosity, amylase and retrogradation) of precooked flours are not suitable for baking.