Estudio de la modificación química y física de almidón obtenido de zanahoria blanca (arracacia xanthorrhiza) y camote (ipomoea batatas).
The objective of this research report was to study the production of modified starch by chemical and physical methods, from native starch of white carrot (Arracacia xanthorrhiza) and sweet potato (Ipomoea batatas). Starch is an abundant and readily available source of biological raw materials and is...
| Autor: | |
|---|---|
| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | Ecuador |
| Institución: | Universidad Técnica de Cotopaxi |
| Repositorio: | Repositorio Universidad Técnica de Cotopaxi |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.utc.edu.ec:27000/11622 |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/11622 |
| Access Level: | acceso abierto |
| Palabra clave: | ALMIDÓN TUBÉRCULO MODIFICACIÓN QUÍMICA CAMOTE MORADO AGROINDUSTRIA |
| Sumario: | The objective of this research report was to study the production of modified starch by chemical and physical methods, from native starch of white carrot (Arracacia xanthorrhiza) and sweet potato (Ipomoea batatas). Starch is an abundant and readily available source of biological raw materials and is widely used in the food, medical and textile industries. For the characterization of the native state of white carrot (Arracacia xanthorrhiza), four different eco-pits (19001, 19012, 19086, 18994) and two sweet potato (Ipomoea batatas) eco-pits (Morado and Tocacita) were used. Study variables for each tuber were (amylose content, total starch, humidity, water adsorption index, solubility, swelling power and whiteness index). The results obtained through this research in the native state differ from each other in the ecotypes white carrot (Arracacia xanthorrhiza) and sweet potato (Ipomoea batatas), the chemical and physical modified starch were subjected to the same study variables to finally carry out a comparison of starch in its native state with modified starch and determining that the best method was physical modification since it presented a statistical difference from each other. |
|---|