Page 63 - IDITEC 2020

Nº 9 – Año 2020 IDITEC ISSN: 2525-1597

POROTO Control Fermentación Germinación Remojo Cocción Microondas
a
a
a,b
a,b
b
a,b
Retención de agua 1,9±0,3 1,8±0,1 1,6±0,0 1,4±0,3 1,0±0,1 1,2±0,1
(mL/g)
a,b
a,b
b
a,b
a
a,b
Retención de aceite 1,7±0,1 1,7±0,3 1,8±0,1 1,5±0,1 1,4±0,0 1,2±0,1
(mL/g)
Capacidad 16 8 13 13 14 14
gelificante (%)
a
a
a
a
a
a
Capacidad 23,5±2,1 30,0±2,8 27,5±4,9 25,0±4,2 22,0±0,0 23,0±2,8
emulsificante (%)
GARBANZO Control Fermentación Germinación Remojo Cocción Microondas
Retención de agua
a
a
a
a
a
a
(mL/g) 1,5±0,0 1,6±0,28 1.2±0,3 1.3±0,1 0.9±0,1 1,0±0,0
Retención de aceite
a
a
a
a
a
a
(mL/g) 1,2±0,1 1,5±0,3 1,4±0,3 1,5±0,1 0,8±0,1 1,1±0,1
Capacidad
gelificante (%) 16 8 12 12 13 13
Capacidad
a,b
a,b
a,b
a
a,b
b
emulsificante (%) 22,0±0,0 34,5±0,7 30,5±3,5 29,0±1,4 24,5±4,9 24,5±3,5

AGRADECIMIENTOS
El presente trabajo contó con el financiamiento del PIP-CONICET 0319 y los Proyectos IC500,
IC601 e IC802 del Instituto de Competitividad de la Universidad de San Pablo Tucumán.

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