Obtención de fécula de papa china (Colocasia esculenta) mediante tres métodos de extracción

Abstract

The research was carried out at the Food Processing, Bromatology Toxicology and Animal Nutrition Laboratories and the Food Microbiology Laboratory at the Facultad de Ciencias Pecuarias, ESPOCH, where starch was obtained from Chinese potato (Colocasiaesculenta) for three extraction methods: physical, chemical (sodium hydroxide) and enzymatic (Sigma C1184 Celulasas enzymes). Physical-chemical, microbiological, performance, and cost-benefit analyzes were performed. A completely randomized design was carried out with a level of significance of p ⥶ 0, 05. As for the physical-chemical analyses, a physical (decantation), chemical, and enzymatic methodology were performed, respectively. All treatments indicated highly significant differences with the following values, Solubility Index: 9.51%, 11.80%, and 0.32%, the latter being the best value reported; Swelling Power: 5.66%, 8.99%, 12.24%, the latter having the best rating; Gelatinization Temperature: 73, 70 and 66 degrees Celsius; Humidity 13.82%, 11.90%, 14.6 l%; Calcium 4.82%, 5.48%, and 2.2%. In terms of phosphorus the physical (decantation), chemical, and enzymatic treatment showed values of 0.11%; Amylose: 13.49% for the physical method (decantation), 13.38% for the chemical 13.48% for the enzymatic process; pH: 6.8 for the physical method, 6.85 for the chemical and 6.80 for the enzymatic finally the titratable acid values were 2.26 for the physical process, 1.78 for the chemical and 2.40 for the enzymatic. All three treatments report an absence of microorganisms (molds and yeasts). Regarding performance, the best treatment was the chemical with 35.10%, compared to the cost-benefit analysis, the best value was $2.62 in 1 kg of starch in the physical treatment (decantation). It is recommended to use the chemical method for the preparation of functional quality starches.