Determination of compositional and thermal properties of flour and starch of chachafruto (Erytina Edulis Triana Ex Micheli)

Determinación de las propiedades térmicas y composicionales de la harina y almidón de chachafruto (erytina edulis triana ex micheli)

This paper presents a study on the chemical, thermal and structural properties of chachafruto´s flours and starches. A proximal analysis was performed both flour and starch of chachafruto (Erytrina Edulis Triana Ex Micheli) determining parameters such as moisture, minerals, protein, fat, fiber and starch percentage. The thermal properties were determined with the techniques of differential scanning calorimetry, thermogravimetric analysis and Rapid Viscoamilography Analysis and structural were determined by X-ray diffraction and scanning electronic microscopy. The proximal analysis for flour presented: moisture 12.33%, ash 1.55%, 18.5% protein, ether extract 2.50%. For starch: Moisture 12.60%, 0.90% ash, ether extract 1.82% and 0.8% protein. Starch granules spherical and ovoid forms submitted. The TGA for flour showed a temperature of moisture loss of 119.99°C, the maximum temperature of decomposition was presented in the 272.5°C and finally the process ends at 581°C. Starch granules presented spherical and ovoid forms. To the flour, the temperature of moisture loss was 119.99°C, the maximum temperature of decomposition was presented in the 272.5°C and finally the process ends at 581°C. For starch, the decomposition of water was established at 200.94°C, the maximum temperature of decomposition showed a peak at 300°C and the process ended at 584.72°C. When performing the DSC analysis for the flour was found that the characteristic temperatures for the gelatinization process are TO= 62.06°C, TP= 70, 98°C, TF=78.62°C and for starch was obtained that TO= 56.65°C, TP= 70.06%, TF= 85.12°C

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