Efecto de la adición de diferentes cantidades de almidón de maíz en la densidad de las sopas instantáneas

Abstract

Instant soup is a product that has gained popularity in recent years, is highly preferred by modern society because of its ease of preparation and its contribution of nutrients needed to carry out daily activities. This food can be classified, with respect to its density, in light or less dense soups, and in creamy or denser ones. An ingredient that considerably influences the behavior of this factor is corn starch, which due to its gelling and cohesive properties is considered a very useful substance to attribute a desired consistency to soups. That is why the objective of this research was the evaluation of the effect of the addition of different amounts of corn starch in the density of instant soups, for which with the application of a completely randomized design, there were evaluated the three proposed treatments of 2, 5 and 10% of polysaccharide addition, respectively, and through the results obtained with ANOVA, it could be stated that evidently corn starch, as its presence increases in the formulation, significantly and proportionally influences in the density of the product to be obtained. In this way, it was established that the amount of starch to be used for the elaboration of this type of food, will be determined by the type of soup that the manufacturer wants to obtain with respect to the density.