Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry
Flour from mesocarp of the peach palm fruit (Bactris gasipaes Kunth) and the underground corm of taro (Colocasia esculenta (L.) Schott) were obtained through standard agroindustrial procedures. The voucher species are both deposited in the Amazonian Herbarium (ECUAMZ) of the Universidad Estatal Amaz...
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| 言語: | spa |
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2016
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| オンライン･アクセス: | https://revistas.uea.edu.ec/index.php/racyt/article/view/141 |
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タグ追加 | _version_ | 1840102285148946432 |
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| author | Escobar, José Antonio |
| author2 | Asanza Novillo, Gricelda Mercedes Herrera, Byron Gonzalez Rivera, Juan Elias |
| author2_role | author author author |
| author_facet | Escobar, José Antonio Asanza Novillo, Gricelda Mercedes Herrera, Byron Gonzalez Rivera, Juan Elias |
| author_role | author |
| collection | Revista Amazónica. Ciencia y Tecnología |
| dc.creator.none.fl_str_mv | Escobar, José Antonio Asanza Novillo, Gricelda Mercedes Herrera, Byron Gonzalez Rivera, Juan Elias |
| dc.date.none.fl_str_mv | 2016-08-26 |
| dc.format.none.fl_str_mv | application/pdf text/html |
| dc.identifier.none.fl_str_mv | https://revistas.uea.edu.ec/index.php/racyt/article/view/141 10.59410/RACYT-v05n02ep05-0141 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Estatal Amazónica |
| dc.relation.none.fl_str_mv | https://revistas.uea.edu.ec/index.php/racyt/article/view/141/151 https://revistas.uea.edu.ec/index.php/racyt/article/view/141/225 |
| dc.rights.none.fl_str_mv | Derechos de autor 2016 Revista Amazónica. Ciencia y Tecnología https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | Revista Amazónica. Ciencia y Tecnología; Vol. 5 No. 2 (2016): Revista Amazónica Ciencia y Tecnología ; 159-168 Revista Amazónica. Ciencia y Tecnología; Vol. 5 Núm. 2 (2016): Revista Amazónica Ciencia y Tecnología ; 159-168 1390-8049 1390-5600 reponame:Revista Amazónica. Ciencia y Tecnología instname:Universidad Estatal Amazónica instacron:UEA |
| dc.subject.none.fl_str_mv | Agroindustria harinas chontaduro papa china agroindustry flour peach palm taro |
| dc.title.none.fl_str_mv | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry Caracterización físico-química de harinas de especies vegetales para la agroindustria ecuatoriana |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | Flour from mesocarp of the peach palm fruit (Bactris gasipaes Kunth) and the underground corm of taro (Colocasia esculenta (L.) Schott) were obtained through standard agroindustrial procedures. The voucher species are both deposited in the Amazonian Herbarium (ECUAMZ) of the Universidad Estatal Amazónica (UEA). The losses by the selection, cutting, washing, cooking, peeled and dehydration indicated that it is usable as final product peach palm flour (HCHT) by 30% and for taro flour (HPCH) a 25%. Flours were stored vacuum packed for eight months in polyethylene bags, according to microbiological analysis. Regarding moisture, best results were obtained in the HCHT, with less than the maximum specified humidity values for wheat. The parameter HCHT ash was much better than in the HPCH. Both flours showed levels higher than conventional protein flour and therefore it represents an important alternative for the development of agro-industrial products |
| eu_rights_str_mv | openAccess |
| format | article |
| id | RACYT_707635c799ae9ba89cf72946c0f6c32e |
| identifier_str_mv | 10.59410/RACYT-v05n02ep05-0141 |
| instacron_str | UEA |
| institution | UEA |
| instname_str | Universidad Estatal Amazónica |
| language | spa |
| network_acronym_str | RACYT |
| network_name_str | Revista Amazónica. Ciencia y Tecnología |
| oai_identifier_str | oai:ojs_revista.www.uea.edu.ec:article/141 |
| publishDate | 2016 |
| publisher.none.fl_str_mv | Universidad Estatal Amazónica |
| reponame_str | Revista Amazónica. Ciencia y Tecnología |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | Revista Amazónica. Ciencia y Tecnología - Universidad Estatal Amazónica |
| repository_id_str | |
| rights_invalid_str_mv | Derechos de autor 2016 Revista Amazónica. Ciencia y Tecnología https://creativecommons.org/licenses/by/4.0 |
| spelling | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustryCaracterización físico-química de harinas de especies vegetales para la agroindustria ecuatorianaEscobar, José AntonioAsanza Novillo, Gricelda MercedesHerrera, ByronGonzalez Rivera, Juan EliasAgroindustriaharinaschontaduropapa chinaagroindustryflourpeach palmtaroFlour from mesocarp of the peach palm fruit (Bactris gasipaes Kunth) and the underground corm of taro (Colocasia esculenta (L.) Schott) were obtained through standard agroindustrial procedures. The voucher species are both deposited in the Amazonian Herbarium (ECUAMZ) of the Universidad Estatal Amazónica (UEA). The losses by the selection, cutting, washing, cooking, peeled and dehydration indicated that it is usable as final product peach palm flour (HCHT) by 30% and for taro flour (HPCH) a 25%. Flours were stored vacuum packed for eight months in polyethylene bags, according to microbiological analysis. Regarding moisture, best results were obtained in the HCHT, with less than the maximum specified humidity values for wheat. The parameter HCHT ash was much better than in the HPCH. Both flours showed levels higher than conventional protein flour and therefore it represents an important alternative for the development of agro-industrial productsSe obtuvieron harinas del mesocarpo del fruto del chontaduro Bactris gasipaes Kunth y el cormo de la papa china Colocasia esculenta (L.) Schott, a partir de parámetros estándares de calidad en un proceso agroindustrial. Los especímenes para la caracterización botánica de las especies pertenecían al Herbario Amazónico ECUAMZ de la Universidad Estatal Amazónica UEA. Las mermas por selección, corte, lavado, cocción, pelado y deshidratación indicaron que es aprovechable como producto final la harina del chontaduro (HCHT) en un 30% y la harina de la papa china (HPCH) de 25%. Las harinas se conservaron empacadas al vacío durante ocho meses en fundas de polietileno, según análisis microbiológico. En relación a la humedad se obtuvieron mejores resultados en la HCHT, con valores inferioresal máximo de humedad establecidos para el trigo. El parámetro de ceniza de HCHT fue mucho mejor que en la HPCH. Ambas harinas mostraron niveles de proteínas superiores a las harinas convencionales y representan por lo tanto una importante alternativa para el desarrollo de productos agroindistriales.Universidad Estatal Amazónica2016-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.uea.edu.ec/index.php/racyt/article/view/14110.59410/RACYT-v05n02ep05-0141Revista Amazónica. Ciencia y Tecnología; Vol. 5 No. 2 (2016): Revista Amazónica Ciencia y Tecnología ; 159-168Revista Amazónica. Ciencia y Tecnología; Vol. 5 Núm. 2 (2016): Revista Amazónica Ciencia y Tecnología ; 159-1681390-80491390-5600reponame:Revista Amazónica. Ciencia y Tecnologíainstname:Universidad Estatal Amazónicainstacron:UEAspahttps://revistas.uea.edu.ec/index.php/racyt/article/view/141/151https://revistas.uea.edu.ec/index.php/racyt/article/view/141/225Derechos de autor 2016 Revista Amazónica. Ciencia y Tecnologíahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2023-07-08T04:35:10Zoai:ojs_revista.www.uea.edu.ec:article/141Portal de revistashttps://revistas.uea.edu.ec/index.php/racytUniversidad públicahttp://www.uea.edu.ec/https://revistas.uea.edu.ec/index.php/racyt/oaiEcuadoropendoar:2023-07-08T04:35:10falsePortal de revistashttps://revistas.uea.edu.ec/index.php/racytUniversidad públicahttp://www.uea.edu.ec/https://revistas.uea.edu.ec/index.php/racyt/oaiEcuadoropendoar:2023-07-08T04:35:10Revista Amazónica. Ciencia y Tecnología - Universidad Estatal Amazónicafalse |
| spellingShingle | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry Escobar, José Antonio Agroindustria harinas chontaduro papa china agroindustry flour peach palm taro |
| status_str | publishedVersion |
| title | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| title_full | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| title_fullStr | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| title_full_unstemmed | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| title_short | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| title_sort | Physicochemical characterization of flours from plant species for the Ecuadorian agroindustry |
| topic | Agroindustria harinas chontaduro papa china agroindustry flour peach palm taro |
| url | https://revistas.uea.edu.ec/index.php/racyt/article/view/141 |