Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods
The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia e...
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Knowledge E
2021-08-01
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| Series: | ESPOCH Congresses |
| Online Access: | https://knepublishing.com/index.php/espoch/article/view/9577 |
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| author | F. López L. Arboleda V. González |
| author_facet | F. López L. Arboleda V. González |
| author_sort | F. López |
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The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition.
Keywords: characterization, nutritional food, Chinese potato, industrialization, flour.
Resumen
El estudio presenta un alcance cualitativo-cuantitativo mediante la estadística descriptiva para las variables estudiadas con sus respectivos análisis y el objetivo de realizar la caracterización física, proximal, microbiológica y contenida de aminoácidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicación en alimentos funcionales. Mediante la obtención de la harina se evalúa los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteína 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Además, los análisis físico-químicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxálico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el análisis microbiológico del producto concluyendo que se encuentran dentro de los parámetros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilización de distintas técnicas siendo así un importante recurso fitogenético para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, así como la protección y prevención de enfermedades en zonas del ecuador con altos niveles de desnutrición.
Palabras clave: caracterización, alimento nutricional, papa China, industrialización, harina.
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| format | Article |
| id | doaj-art-077366805c0342c78c34ee75cdebf17a |
| institution | Kabale University |
| issn | 2789-5009 |
| language | Spanish |
| publishDate | 2021-08-01 |
| publisher | Knowledge E |
| record_format | Article |
| series | ESPOCH Congresses |
| spelling | doaj-art-077366805c0342c78c34ee75cdebf17a2025-01-10T08:43:08ZspaKnowledge EESPOCH Congresses2789-50092021-08-011110.18502/espoch.v1i1.9577Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional FoodsF. López0L. Arboleda1V. González2Facultad de Ciencias Pecuarias, Escuela de Ingeniería Industrias Pecuarias Escuela Superior Politécnica de Chimborazo, Riobamba, EcuadorFacultad de Ciencias Pecuarias, Escuela de Ingeniería Industrias Pecuarias Escuela Superior Politécnica de Chimborazo, Riobamba, EcuadorFacultad de Ciencias Pecuarias, Escuela de Ingeniería Industrias Pecuarias Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. Keywords: characterization, nutritional food, Chinese potato, industrialization, flour. Resumen El estudio presenta un alcance cualitativo-cuantitativo mediante la estadística descriptiva para las variables estudiadas con sus respectivos análisis y el objetivo de realizar la caracterización física, proximal, microbiológica y contenida de aminoácidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicación en alimentos funcionales. Mediante la obtención de la harina se evalúa los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteína 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Además, los análisis físico-químicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxálico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el análisis microbiológico del producto concluyendo que se encuentran dentro de los parámetros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilización de distintas técnicas siendo así un importante recurso fitogenético para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, así como la protección y prevención de enfermedades en zonas del ecuador con altos niveles de desnutrición. Palabras clave: caracterización, alimento nutricional, papa China, industrialización, harina. https://knepublishing.com/index.php/espoch/article/view/9577 |
| spellingShingle | F. López L. Arboleda V. González Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods ESPOCH Congresses |
| title | Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods |
| title_full | Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods |
| title_fullStr | Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods |
| title_full_unstemmed | Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods |
| title_short | Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods |
| title_sort | proximal microbiological and nutritional characterization in chinese potato flour of the white variety colocasia esculenta for application in functional foods |
| url | https://knepublishing.com/index.php/espoch/article/view/9577 |
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