Almidón de papa var. Ratona blanca (Solanum phureja) como sustituto de harina de trigo en la elaboración de cupcakes

dc.contributorOrdoñez Santos, Luis Eduardo
dc.contributorMejía España, Diego Fernando
dc.contributorGrupo de Investigación en Procesos Agroindustriales (Gipa)
dc.creatorChaves Morillo, Diana Melisa
dc.date.accessioned2022-03-24T16:31:42Z
dc.date.accessioned2022-09-21T15:41:57Z
dc.date.available2022-03-24T16:31:42Z
dc.date.available2022-09-21T15:41:57Z
dc.date.created2022-03-24T16:31:42Z
dc.date.issued2022-03-23
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/81363
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3383984
dc.description.abstractEl objetivo de esta investigación fue evaluar el almidón de papa nativa (Solanum phureja) variedad Ratona blanca, como sustituto de la harina de trigo en un producto de panificación de masa batida como los cupcakes. Para ello, inicialmente se realizó una comparación de las propiedades fisicoquímicas, funcionales y bromatológicas del almidón de papa nativa, con almidones comerciales. Se evaluó también, el efecto de la sustitución de harina de trigo por almidón de papa en algunas propiedades tanto en masas como en producto horneado. Se optimizaron las proporciones de harina de trigo y almidón de papa para obtener un cupcake con mejores características y se evaluaron sensorialmente. Se obtuvo que las masas con almidón de papa fueron bien aireadas sin embargo su viscosidad era más baja que las masas con mayor proporción de harina de trigo, el almidón tuvo una influencia antagónica en todas las propiedades evaluadas, a excepción de la luminosidad (L*) la cual fue mayor a medida que aumentaba la sustitución. Por otro lado, el almidón exhibió un efecto positivo en variables como contenido de almidón resiste (AR), fibra dietaria total (FDT), masticabilidad y luminosidad de la corteza del cupcake (L*), mientras que tuvo efecto contrario en el resto de propiedades. De acuerdo a la optimización realizada, la proporción 49,3% harina de trigo y 50,7% almidón de papa, exhibió las mejores características en cuanto a masas y producto horneado. El análisis de perfil de textura sensorial demostró que no hay diferencias estadísticamente significativas entre el testigo (100% harina de trigo) y la mezcla optimizada. Con ello, se concluye que el almidón de papa variedad Ratona blanca, presenta características potenciales para lograr un producto de panificación de buena calidad. (Texto tomado de la fuente)
dc.description.abstractThe objective of this research was to evaluate the native potato starch (Solanum phureja) variety Ratona blanca, as a substitute for wheat flour in a whipped batter bakery product such as cupcakes. To do this, initially a comparison of the physicochemical, functional and nutritional properties of native potato starch with commercial starches was made. The effect of substituting wheat flour for potato starch on some properties in both batter and baked product was also evaluated. The proportions of wheat flour and potato starch were optimized to obtain a cupcake with better characteristics and they were sensory evaluated. It was obtained that the batters with potato starch were well aerated, however their viscosity was lower than the batters with a higher proportion of wheat flour, the starch had an antagonistic influence on all the evaluated properties, except for the luminosity (L *) which was greater as the substitution increased. On the other hand, starch exhibited a positive effect on variables such as resistant starch content (RS), total dietary fiber (TDF), chewiness and lightness of the cupcake crust (L *), while it had the opposite effect on the rest of properties. According to the optimization carried out, the proportion 49,7% wheat flour and 50,7% potato starch exhibited the best characteristics in terms of batter and baked product,. The sensory texture profile analysis showed that there are no statistically significant differences between the control (100% wheat flour) and the optimized mixture. With this, it is concluded that the potato starch variety "Ratona blanca" has potential characteristics to achieve a good quality bakery product.
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherPalmira - Ingeniería y Administración - Maestría en Ingeniería Agroindustrial
dc.publisherFacultad de Ingeniería y Administración
dc.publisherPalmira
dc.publisherUniversidad Nacional de Colombia - Sede Palmira
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dc.rightsAtribución-NoComercial 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by-nc/4.0/
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleAlmidón de papa var. Ratona blanca (Solanum phureja) como sustituto de harina de trigo en la elaboración de cupcakes
dc.typeTesis


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