“Obtención y caracterización funcional de harina y almidón de maíz negro (zea mays l.)”.
Cornmeal is obtained by grinding the cereal by different methods, while corn starch is very important in the food industry, such as liquid sweeteners. Black corn is an ear made up of 85% grain and 15% per crown, this grass contains the pigment called anthocyanin, which is a beneficial agent for the...
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| Hovedforfatter: | |
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| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2020
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| Fag: | |
| Online adgang: | http://dspace.unach.edu.ec/handle/51000/6552 |
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Tilføj Tag | Summary: | Cornmeal is obtained by grinding the cereal by different methods, while corn starch is very important in the food industry, such as liquid sweeteners. Black corn is an ear made up of 85% grain and 15% per crown, this grass contains the pigment called anthocyanin, which is a beneficial agent for the immune system, so obtaining flour and starch based on it It can be beneficial for the human being. This study responds to the need to know in depth the physical-chemical (macro-microcomponent) and microbiological characteristics, its objective was to functionally characterize black corn flour and starch, where significant quantities were obtained for the flour in the analysis of calcium 19.63 mg / 100g, phosphorus 189 mg / 100g, potassium 3114.27 mg / kg and in phosphorus starch 55.63 mg / 100g, potassium 394.97 mg / kg. For the statistical analysis, the R-Rstudio 1.2.509, SPSS and Excel 2013 spreadsheet program was applied, in which the average, standard deviation, coefficient of variation less than 5%, probability value and confidence intervals were determined which indicates that the data obtained in the investigation are acceptable. It is concluded that each of the results obtained meet the parameters established by the standard (NTE-INEN 2051, 1998), for white corn flour and (NTE-INEN 616, 2006), all-purpose flour. |
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