Lujan Rhenals, DeivisSalgado Ordosgoitia, RodrigoPupo Argumedo, María Alejandra2020-06-182020-06-182020-06-16https://repositorio.unicordoba.edu.co/handle/ucordoba/2981Yam is one of the most important tubers for the agricultural and agro-industrial sector, as well as for other industries such as chemical and pharmaceutical. This tuber is an important source of starch and flours, which are products with great interest. However, these products (starch and flours) turn out to be deficient in industrial applications due to their native structures, so there is a need to modify them physically, chemically and / or enzymatically. The goal of this research was to evaluate the enzymatic modification of yam flours and starches (criollo, espino and diamante) grown in the department of Sucre. The effect of the yam variety (criollo, espino and diamante), sample concentration (5 and 10% w/v) and enzyme concentration (0,15 and 0,35 µL/mL) were evaluated. Dextrose equivalents, titratable acidity, pH, paste stability and clarity, water absorption capacity (WAC), thaw and thaw stability, and water solubility were determined. DE values were obtained between 1,95 and 7,88%, showing a significant difference (p˂0.05) in the treatments evaluated. Most of the gels obtained are considered transparent (% T> 40%), there was a decrease in the WAC values in hydrolyzed flours treated with 0,15µL/mL of enzyme in espino yam and flours treated with 0,35µL/mL of enzyme in diamante yam, compared to native flours: Likewise, the behavior of the percentage values in the three cycles (24, 48 and 72 hours) of syneresis for all the starches and flours evaluated is downward. Starches and flours of the diamante yam hydrolyzates (5% sample- 0,15 µl/ml enzyme, 10% sample 0,15 µl/ml enzyme, 10% sample-0,35 µl/ml enzyme) could be used in foods with little transparency, such as mayonnaise, meat products, nectar-type drinks or bakery products, as well as the rest of the evaluated hydrolyzed starch and diamond yam flour and starch treatments can be used in foods such as jams, jellies and confectionery.1. INTRODUCCIÓN ........................................................................................................................................ 132. REVISIÓN DE LITERATURA .,.......................................................................................................... 152.1 ÑAME .......................................................................................................................... 152.2. COMPONENTES NUTRICIONALES DEL ÑAME ................................................... 162.3. HARINA DE ÑAME.............................................................................................172.4. ALMIDÓN DE ÑAME...............................................................................................................182.5. PROPIEDADES DE LOS ALMIDONES...............................................................................192.5.1. Capacidad de retención de agua.........................................................................................192.5.2. Solubilidad........................................................................................................................202.5.3. Resistencia ciclo congelamiento-deshielo.............................................................................202.5.4. Estabilidad y claridad de las pastas...............................................................................202.5.5. pH. .........................................................................................212.6. ALMIDÓN MODIFICADO...................................................................................................212.7. MODIFICACIÓN ENZIMÁTICA DE ALMIDONES Y HARINAS......................................................................................222.8. ENZIMA AMILOGLUCOSIDASA.................................................................................223. MATERIALES Y MÉTODOS.......................................................................................................243.1 LOCALIZACIÓN..............................................................................................243.2. MATERIALES.................................................................................243.3. VARIABLES..........................................................................................243.3.1. Variables independientes ...........................................................................................243.3.2. Variables dependientes..................................................................................................................................243.4. EXTRACCIÓN DE LOS ALMIDONES Y HARINAS NATIVAS...........................................253.4.1. Adecuación de la materia prima..................................................253.4.2. Obtención de harinas....................................................................................253.4.3 Obtención de almidones...........................................................................253.5. OBTENCIÓN DE ALMIDONES MODIFICADOS POR VÍA ENZIMÁTICA.......................................263.5.1. Hidrólisis enzimática..............................................................263.5.2. Determinación de equivalentes de dextrosa......................................................263.6. CARACTERIZACIÓN FISICOQUÍMICA ................................................................................273.6.1. Acidez titulable ......................................................................................273.6.2. pH..........................................................................................273.7. PRUEBAS TECNOFUNCIONALES.....................................................................273.7.1. Estabilidad y claridad de las pastas......................................................273.7.2. Capacidad de absorción de agua.................................................................283.7.3. Estabilidad al descongelamiento..........................................................283.7.4. Solubilidad en agua...................................................................283.8. DISEÑO EXPERIMENTAL......................................................................284. RESULTADOS Y ANÁLISIS.............................................................................304.1. RENDIMIENTOS DE HARINAS Y ALMIDONES DE ÑAME ........................................................304.2. DETERMINACIÓN DE EQUIVALENTES DE DEXTROSA..................................................304.3. CARACTERIZACIÓN FISICOQUÍMICA..........................................................................334.3.1. Acidez titulable.................................................................................334.3.2. pH.....................................................................................................344.4. PRUEBAS TECNOFUNCIONALES........................................................354.4.1. Estabilidad y claridad de las pastas.............................................................354.4.2. Capacidad de absorción de agua ..............................................................................394.4.3. Estabilidad al descongelamiento...............................................................414.4.4. Solubilidad en agua......................................................................................425. CONCLUSIONES..............................................................................456. RECOMENDACIONES......................................................................................................... 477. BIBLIOGRAFIA.................................................................................................48application/pdfspaCopyright Universidad de Córdoba, 2020Trabajo de grado - Pregradoinfo:eu-repo/semantics/restrictedAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)AlmidónHarinaHidrólisis enzimáticaPropiedades tecno-funcionalesPropiedades fisicoquímicas.StarchFlourEnzymatic hydrolysisTechno-functional propertiesPhysical-chemical properties