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Caracterización funcional de la almendra de las semillas de mango ( Mangifera indica L.) Functional Characterization of Mango Seeds Kernel ( Mangifera indica L.)
| Content Provider | Semantic Scholar |
|---|---|
| Author | Acuña, Sandra Patricia Chaparro Sandoval, A. E. Lara Amador, Anderson Sandoval Suarique, S. J. Sosa Zambrano, Julián Javier Martínez González, Jesús Humberto Gil |
| Copyright Year | 2015 |
| Abstract | Resumen La almendra de la semilla de mango fue analizada para establecer su composicion quimica y sus propiedades funcionales, con el fin de establecer la viabilidad de su uso como ingrediente en la industria de alimentos. Se realizo el analisis proximal de la almendra de la semilla de mango (Mangifera indica L.), obtenida como desecho agroindustrial, y la caracterizacion funcional de la harina desengrasada. La almendra presento la siguiente composicion: proteina cruda, 6,39%, humedad, 44,8%, grasa cruda, 10,70%, cenizas, 2,4%, y fibra, 2,38%. En la harina desengrasada, la capacidad de absorcion de agua y de aceite fue de 3,0 y 2,0 mL/g, respectivamente. La actividad emulsificante aumento al incrementarse el pH, alcanzando un maximo a pH=10. Al aumentar la concentracion de la dispersion harina/agua (20% p-v) se observo el incremento de la capacidad gelificante. El tipo de proteinas que contiene la harina son globulinas (40,16%), proteinas insolubles (23,84%), glutelinas (15,81%), albuminas (12,11%) y, en menor concentracion, prolaminas (8,08%). La extraccion de aislados proteicos se obtuvo con bajos rendimientos (menor del 2%), por lo tanto, no se cuantificaron sus propiedades funcionales. Abstract Mango seeds were analyzed to establish their chemical composition and functional properties in order to investigate the possibility of their use as an ingredient in the food industry. The average composition of kernel was determined to be: 6,39% of crude protein, 44,8% of moisture, 10,70% of oil, 2,4% of ash and 2,38% of crude fiber. Water and oil absorption capacity of meal was 3,0 mL/g and 2,0 mL/g, respectively. Emulsifying activity increased with increasing pH peaking at 10. Increasing the concentration of the flour/water (20% bw) dispersion improved gelling ability. The type of proteins are globulins (40,16%), insoluble proteins (23,84%), glutelin (15,81%), albumin (12,11%) and less prolamin concentration (8,08%). The extraction of protein isolates, was obtained at low yields (less than 2%), therefore, their functional properties were not quantified. |
| Starting Page | 67 |
| Ending Page | 76 |
| Page Count | 10 |
| File Format | PDF HTM / HTML |
| DOI | 10.19053/01217488.3651 |
| Volume Number | 6 |
| Alternate Webpage(s) | http://www.scielo.org.co/pdf/cide/v6n1/v6n1a09.pdf |
| Alternate Webpage(s) | https://doi.org/10.19053/01217488.3651 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
