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1
artículo
Publicado 2016
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In this paper we present the study to obtain biopolymers from potato starch, for use as a food packaging, starch with acetic acid was changed to 5% yielding a polymer with a 61.76% amylose and 38.28% amylopectin. The elongation and tensile tests showed that the modified starch presented better mechanical property. Also, additives were added to the films by modified starch for to make the film improved mechanical properties and texture for this to Xathan Chitosan and were used in different ratios, determining an improved mechanical property of the biopolymer were prepared. This was corroborated by elongation and tensile tests, yielding values of 33% and 8.47 N respectively and the Infrared spectroscopy -vis made Uv showing characteristic peaks biopolymers cellulose and good transmittance of 87%. All samples were obtained following the Taguchi method.
2
artículo
Publicado 2024
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The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit s...
3
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
4
artículo
Publicado 2016
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The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
5
artículo
Publicado 2022
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The aim of this research was to obtain bioplastic films based on potato starch, graphene and aloe vera to study the effect of varying the content of these components on the thermal and permeability properties of the bioplastic. The water vapor barrier property is being of great interest in the study of bioplastic materials since materials with low permeability to water vapor are needed in the packaging industry to ensure the conservation of packaged products and are an alternative to conventional plastics. According to the results, two thermal decomposition zones were found, the first in the range of 100 to 280°C and the second around 300°C. A minimum value of permeability and permeability of 5,35 kg/h.kPa.m2 and 0,001839 kg/h.kPa.m, respectively, was also found at a graphene concentration of 0,005%w/w; aloe concentration of 24% w/w; and starch concentration of 10% w/w.
6
artículo
Publicado 2016
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The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing f...
7
artículo
Publicado 2016
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The aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing f...
8
artículo
Publicado 2019
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Acetylation is a chemical modification of the starch structure that consists of replacing a certain number of hydroxyl groups with acetyl groups using acetic anhydride. This process depends on certain factors, such as starch source, acetic anhydride concentration, reaction time and pH. The aim of this study was to characterize the native starch (isolated from a commercial potato ‘Única’ variety) and the acetylated starches by FT-IR spectroscopy, and evaluate their physicochemical (amylose content, color) and functional properties (swelling power, solubility, water retention capacity, thermal properties, and pasting profile). The evaluated samples were native starch (AN) and modified starches by acetylation with different concentrations of 5 %, 10 % and 15 % acetic anhydride (AAc5%, AAc10% and AAc15%). The apparent amylose contents for native starch and acetylated starch (AAc15%) wer...
9
artículo
Publicado 2024
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The objective was to characterize the mechanical properties of the bioplastic obtained with banana starch (Musa paradisiaca L.) and cellulosic compounds from coffee husks (Coffea arabica L.).. Starch was used in concentrations of 9, 12 and 15% and cellulose in concentrations of 2, 4 and 6%, mixing them with glycerin, acetic acid, calcium chloride and distilled water. The tensile, elongation and bending mechanical properties were characterized. The bioplastic with the highest traction was the F9 formulation (15% starch, 6% cellulose) with 2.23 N ± 0.242 and the F1 formulation (9% starch, 2% cellulose) with the lowest traction was the F1 formulation (9% starch, 2% cellulose) with 0.17 N ± 0.069; Formulation F7 (15% starch, 2% cellulose) presented the greatest elongation of 10.3 cm ± 1.528 and greatest flexion of 13.3 cm ± 1.155; and formulation F3 (9% starch, 6% cellulose) had the lowe...
10
artículo
Publicado 2015
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We have obtained and characterized chemical, physicochemical and functional starch quinoathree varieties: black Collana (VC), red pasankalla (VP) and white Junín (VB). Proximalchemical analysis and grain quinoa starch were performed by the AOAC method (2000),starch extraction was performed in laboratory scale; the highest yield is 30.62% in the VBfollowed by VP with 26.71 %, while VC won at least 18,95%; there is significant differenceat (p <0.05) between varieties. For functional properties of starch samples have low solubilityof 5% and restricted swelling power of 0.7% so that there are no significant differences (p>0.05) granules are finding that their forces or links very strong union; a high gelatinizationtemperature range (66-69°C) which showed no significant difference (p> 0.05); plus a slightpeak viscosity of 2006cp to VC, 1521VB and minimum VP 1009 cp. Resulting in ex...
11
tesis de grado
Publicado 2022
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El presente trabajo de investigación tuvo como objetivo determinar en qué medida influye la adición de almidón de yuca en las propiedades físico mecánicas por unidad, pila y murete de bloques de concreto, el tipo de investigación fue aplicada, el nivel de investigación fue explicativo, el diseño fue cuasi experimental, la población estuvo constituida por bloques de concreto elaborados con y sin almidón de yuca para el distrito de Carabayllo, Lima y la muestra fue no aleatoria, utilizando 180 muestras divididos en unidad, pila y muretes. El procedimiento fue dividido en etapas: obtención del almidón, caracterización de materiales, diseño de mezcla, elaboración de bloques y ensayos. Los principales resultados fueron: La adición de almidón de yuca al 15% fue la de mejor comportamiento en la mejora de la resistencia a compresión axial en unidad y compresión axial/diagonal...
12
artículo
Publicado 2015
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There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...
13
artículo
Publicado 2015
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There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...
14
artículo
Publicado 2018
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In the present reserch, two methods for the extraction of starch from seeds of Amaranthus quitensis L. (Ataco) were analyzed in order to determine the procedure with the best performance and then to determine its main physical-chemical and functional characteristics. Initially, the inflorescences of the Ataco plants were collected, where their seeds are found, to later extract them, dry them to the environment and finally reduce them to fine dust. Then, simultaneous extractions of the starch contained in the flour were carried out by testing with two independent methods; the first wet method with bidistilled water and the second with an aqueous solution of sodium hydroxide (NaOH, 0.25 M); the starch extracted by both methods was washed and dried to the environment, to later calculate its yield, establishing that the highest yield is achieved with the method of extraction with NaOH soluti...
15
artículo
Publicado 2025
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Revalorar alimentos andinos de gran valor nutritivo es una tarea pendiente en el país. Es el caso de la arracacha, raíz también llamada “zanahoria andina” es rica en almidón y de fácil digestibilidad. El estudio evaluó el impacto del tiempo de acetilación (0,5-6 horas) del almidón de arracacha (Arracacia xanthorrhiza) con anhídrido acético a 120 °C sobre sus propiedades fisicoquímicas. Se observó que el grado de sustitución (GS) aumentó con el tiempo, alcanzando un valor máximo de 2,91 tras 6 horas. La viscosidad aparente también incrementó, alcanzando 25 483 cP al final del proceso. El índice de absorción de agua fue mayor en la primera hora (25,3 %), permaneciendo estable posteriormente. En contraste, la solubilidad aumentó progresivamente hasta alcanzar un 16,4 % a las 6 horas. El poder de hinchamiento del almidón acetilado superó al crudo, con un pico del 3...
16
tesis de grado
Publicado 2020
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RESUMEN Este trabajo tuvo como finalidad estudiar el efecto de la incorporación de extracto de piel de mango (EPM) sobre las propiedades de películas biodegradables fabricadas a partir de almidón de semillas de mango y comprobar su potencial para ser usado en envasado activo. El EPM fue añadido en el proceso de gelatinización en concentraciones de 5, 10 y 15% wt. Las propiedades de las películas fabricadas fueron caracterizadas usando Microscopía Electrónica de Barrido (MEB), Espectroscopía FTIR, cinética de absorción de agua y curvas Esfuerzo-Deformación. Las micrografías MEB muestran una formación más limpia de residuos, sin vacíos ni grietas en las películas con EPM. Los análisis FTIR confirman la formación de bioplástico de almidón por la presencia de los grupos funcionales O-H, C-H, C-O y O=H. Por otro lado, se confirma que al añadir EPM se logra un aumento en ...
17
artículo
Publicado 2019
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The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...
18
artículo
Publicado 2019
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The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...
19
artículo
Publicado 2019
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The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...
20
artículo
Publicado 2019
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The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...
