Resumen

LOOR, Karla  y  SANTACRUZ, Stalin. EFECTO DE VARIOS CICLOS DE ENFRIAMIENTO/CALENTAMIENTO EN EL CONTENIDO DE ALMIDÓN RESISTENTE TIPO III EN ALMIDONES DE CANNA EDULIS KER (ACHIRA) Y SOLANUM TUBEROSUM (PAPA). Rev. Bol. Quim [online]. 2013, vol.30, n.1, pp.84-90. ISSN 0250-5460.

Resistant starch has attracted interest of the food industry, since it has been proposed as an element to increase the fiber content in a food. It has been shown in several studies that the resistant starch provides benefits similar to soluble fiber, such as the prevention of diseases in the gastrointestinal tract, obesity, arteriosclerosis, without altering the organoleptic characteristics of the product. In this study we examined the effect of several cycles of cooling / heating on the content type III resistant starch (retrograded starch) in canna starches (Canna edulis Ker) and potato (Solanum tuberosum). Starches showed gelatinized by cooking at boiling (91 ° C) followed by an autoclave process (121 ° C). Starch gels were stored under cycles of heating / cooling, resulting in the formation of different amounts of retrograded starch. Each cycle consisted of 24 hours storage at 4 ° C followed by 24 h at 37 ° C. Starch samples showed an increase in resistant starch type III along three cycles of cooling / heating. However the difference was not statistically significant cycles. Comparing the two starches of C edulis had the highest resistant starch type III after three cycles (0.23 to 0.34%), while that of S. tuberosum from 0.21 to 0.23%. These valúes were directly related to the amylose content were 26% and 22.9% for C edulis and S. tuberosum, respectively.

Palabras clave : Almidón resistente; almidón retrogradado; Canna edulis; Solanum tuberosum; tratamiento térmico.

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