Obtención de goma de guarango (caesalpinia spinosa), para su aplicación como espesante en la elaboración de helados

Guarango is a wild plant with great potential; from its seeds, gums, oils, and proteins are obtained; the gum has many applications in the food industry; it is used as a thickening additive, stabilizer, gelling agent, being an excellent alternative to improve the textural properties, achieving a pleasant appearance to consumers. In this sense, the main objective of the current titration project was to obtain guarango gum (Caesalpinia spinosa) for its application as a thickener in the preparation of ice cream. To obtain the gum, different tests were tested on a laboratory scale: extraction with NaOH at 0.75%, with lime at 10%, with H_2 SO_4 at 98% and 10%, extraction by soaking in water, and extraction by roasting. The yields obtained were 9.27%, 18.27%, 23%, 19.46%, 10.35%, and 24.46%, respectively. The roasting method presented higher yields and consisted of roasting the grain for 5 minutes, crushing the seed, and separating the gum by sieving. The characterization of the extracted gum showed that it complies with the optimal parameters of food-grade gums, similar to CMC gum in terms of swelling capacity and different solubility time (higher in guarango gum). It was also found that this gum is partially soluble in cold water and completely soluble in hot water. Finally, the extracted gum was applied as a thickener in the preparation of ice cream, making a comparison of its behavior with CMC, concentrations of 0.1, 0.15, and 0.5% were used, the latter percentage being the most suitable treatment, obtaining a viscosity of 3630.00 mPa.s higher than CMC, concluding that the implementation of guarango gum improves the characteristics of thickness in the base of the ice cream mixture so that it can be implemented efficiently in the preparation of this product.

• Autor Principal: Hidalgo Pogo, Erika Stefania (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2023
• Subjects: Guarango; Métodos de extracción; Caracterización; Helado.
• Acceso en liña: http://dspace.unach.edu.ec/handle/51000/10728