Preparación de un recubrimiento comestible a base del almidón de papa china (colocasia esculenta) para aplicaciones alimenticias

Abstract

The purpose of this research is the preparation of an edible coating based on Chinese potato starch (Colocasia esculenta) in relation to other starches from unconventional sources such as roots and tubers, limiting their little interest in its industrialization in the creation of new products or food derivatives contributing to the nutritional support of the human being from time ago until today. For this, physicochemical starch was characterized according to these test tests: titratable acidity, pH, dry matter, moisture, ash, lipids, protein, fiber, calcium, total carbohydrates, bulk density and functionally as: gelatinization temperature, Water absorption index, water solubility index, swelling power, viscosity and optical microscopy to determine its proximal composition. In addition, a quantification line of starch was constructed, based mainly on the lugol-amylose complex, with a buffer composed of 1.25 g of potassium iodide, 2.5 g of iodine graduated at 250 ml of distilled water. That buffer was added to 25 ml with diluted starch (the amount of starch depends on the standard sample to be made) in 10 mL of distilled water.