Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México

Hernández-Medina, Marilyn; Torruco‐Uco, Juan G.; Chel‐Guerrero, Luis; Betancur‐Ancona, David

doi:10.1590/s0101-20612008000300031

Cited by 106 publications

(84 citation statements)

References 22 publications

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“…Thus, the higher values in the Cf than in the Mf treatments, may be due to modification of starch during drying, which might lead to the formation of a greater viscoelastic gel network when cassava was mixed with maize flour, because of a higher enhancing effect of cassava-maize flour structure, than that produced when malanga and maize flour interacted; as well as to granule physical characteristics. This is supported by the different granule shapes and sizes of cassava (8 to 22 μm) and malanga (2.8 to 50 μm) starches reported previously (Hernández-Medina et al 2008). It is also consistent with the higher gelatinization temperature range of malanga starch (69 to 85°C) as compared to the range of cassava starch (58 to 78°C); suggesting that the malanga starch probably might not have reached the gelatinization temperature during the drying process, as the temperature used was about 60°C and thus, the optimum viscoelastic properties might not have been developed yet, suggesting the convenience of using a higher temperature for drying cassava.…”

Section: Resultssupporting

confidence: 83%

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

et al. 2014

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Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs and mechanical tests were undertaken. Doughs from tubers had less protein and lipid content but higher nitrogen free extract than the control. All doughs presented weak viscoelastic gel-like behavior, with those of Mf behaving mainly as viscous systems. Doughs with Cf showed lower decrease in both the elastic (G') and viscous (G") moduli than those with Mf. The adhesiveness and cohesiveness of doughs with Mf showed a higher reduction of maximum force than those with Cf. Tortillas with Cf were more elastic with higher tensile strength than those with Mf. Using Cf as partial substitution of maize might lower production costs, but Mf is not particularly suitable as maize substitute in tortilla production. Tortillas with 40 % (w/w) cassava flour, presented the highest preference on a sensory test.

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Section: Resultssupporting

confidence: 83%

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

et al. 2014

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“…Martin and Lopez [25] suggest that these granules provide resistance to enzymatic activity, as they are tightly packed by intra-and intermolecular hydrogen bonds in a polycrystalline state, making them resistant to enzymatic treatments. Figure 1a shows different (spherical, elliptic, and truncated) starch granule shapes, which agree with those reported for starch granules from different sources such as potato, cassava, and chestnut [26,27]. In Figure 1b, the spherical shape of a starch granule with dimensions of 15 × 15 µm is depicted, which agrees with the shape reported by Pérez-Pacheco et al [8], the first to study Ramon flour starch.…”

Section: Resultssupporting

confidence: 86%

Brosimum Alicastrum as a Novel Starch Source for Bioethanol Production

et al. 2017

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Ramon (Brosimum alicastrum) is a forest tree native to the Mesoamerican region and the Caribbean. The flour obtained from Ramon seeds is 75% carbohydrate, of which 63% is starch, indicating its potential as a novel raw material for bioethanol production. The objective of this study was to produce ethanol from Ramon flour using a 90 • C thermic treatment for 30 min and a native yeast strain (Candida tropicalis) for the fermentation process. In addition, the structure of the flour and the effects of pretreatment were observed via scanning electron microscopy. The native yeast strain was superior to the commercial strain, fermenting 98.8% of the reducing sugar (RS) at 48 h and generating 31% more ethanol than commercial yeast. One ton of flour yielded 213 L of ethanol. These results suggest that Ramon flour is an excellent candidate for ethanol production. This is the first report on bioethanol production using the starch from Ramon seed flour and a native yeast strain isolated from this feedstock. This alternative material for bioethanol production minimizes the competition between food and energy production, a priority for Mexico that has led to significant changes in public policies to enhance the development of renewable energies.

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“…El almidón los podemos encontrar de forma natural en las semillas de monocotiledóneas (60-80% de su peso seco: maíz, trigo, arroz, avena, cebada, palmas), en semillas de dicotiledóneas (25-50% de su peso: garbanzo, haba, guisante), en frutos verdes o inmaduros (23-70% de su peso seco: plátano, mango, pepino, aguacate), en raíces o tubérculos (12-84% de su peso seco: papa, malanga, yuca) (Wijesinghe et al, 2015;Santana y Meireles, 2014;Hernández et al 2008;Agama et al, 2005;Ortega, 2003). Según su origen los almidones pueden ser nativos o modificados (Santana y Meireles, 2014;Ayorinde et al, 2013).…”

Section: El Almidónunclassified

Práctica de Laboratorio de Granos de Almidón en un Curso de Universitario de Botánica General: una Experiencia de Clase Invertida

Rivero-Guerra¹

2018

Form. Univ.

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ResumenSe diseña material propio para el proceso de enseñanza-aprendizaje de las técnicas de análisis de granos de almidón en el contexto universitario de la asignatura Botánica General, y se valora la experiencia educativa mediante el modelo pedagógico de clase invertida. El estudio incluye a 150 participantes de las carreras de Biología y Ciencias Farmacéuticas de la Universidad de Cartagena, Colombia. Los estudiantes muestran una opinión muy favorable de la práctica de laboratorio, avalando el enfoque empleado. Se han logrado los objetivos propuestos, favoreciendo el aprendizaje conceptual que se refleja en las calificaciones. Se ha logrado fomentar en los estudiantes el aprendizaje activo y autónomo, y el pensamiento crítico y complejo. Palabras claves: botánica; clase invertida; granos de almidón; percepción de los estudiantes; práctica de laboratorio Laboratory Practice of Starch Grains in a University General Botany course: a Flipped Classroom Experience AbstractSpecific material was designed to teach and learn how to analyse starch grains in the context of a university General Botany course. The educational experience has been assessed through the Flipped Classroom approach. The study includes 150 participants from the departments of Biology and Pharmaceutical Sciences of the University of Cartagena, Colombia. The students had a favourable opinion about the laboratory practice regarding the Flipped Classroom approach. The experience achieved the proposed teaching objectives and the learning outcome was favorable, resulting in good lab practice scores. Active and independent learning has been promoted among students as well as complex and critical thinking. Keywords: botany; flipped classroom; starch grains; student perception; laboratory practiceFormación Universitaria Vol. 11(1), 87-104 (2018) http://dx.doi.org/10.4067/S0718-50062018000100087 Práctica de Laboratorio de Granos de Almidón en un Curso de Universitario de BotánicaRivero-Guerra 88Formación Universitaria Vol. 11 Nº 1 -2018 INTRODUCCIÓNEl aprendizaje tiene un carácter ubicuo (Burbules, 2012; Pozo y Monereo, 2010) y la sociedad genera nuevas demandas de formación y educación para la ciudadanía las cuales son asumidas por todos los niveles educativos imperantes (Perry, 2013;Zimmerman, 2002). Siendo los profesores y estudiantes sujetos activos de las nuevas tareas y de las acciones a realizar (Butler y Schnellert, 2012), principalmente en el saber hacer; resaltando la importancia del conocimiento previo, vinculando lo aprendido con el nuevo que se adquiere; enfatizando en la motivación de los estudiantes para el éxito del proceso de aprendizaje, estableciendo metas y competencias de aprendizaje en lugar de metas de rendimiento. El estudiante adquiere un rol de gestor de los procesos cognitivos que conlleva el aprendizaje autónomo, controlando todo el proceso. Dicha labor de gestión implica la planificación, control y dirección de los procesos cognitivos hacia una meta, las cuales deben de efectuarse con concentración, esfuerzo y motivación. Don...

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Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México

Cited by 106 publications

References 22 publications

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

Brosimum Alicastrum as a Novel Starch Source for Bioethanol Production

Práctica de Laboratorio de Granos de Almidón en un Curso de Universitario de Botánica General: una Experiencia de Clase Invertida

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