Digestibilidad in vitro y propiedades térmicas, morfológicas y funcionales de harinas y almidones de avenas de diferentes variedades

In vitro digestibility and thermal, morphological and functional properties of flours and oat starches of different varieties

P.B. Zamudio-Flores¹*, J.M. Tirado-Gallegos¹, J.G. Monter-Miranda¹, A. Aparicio-Saguilán², J.G. Torruco-Uco³, R. Salgado-Delgado⁴ y L.A. Bello-Pérez⁵

¹ Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada. Cd. Cuauhtémoc Chihuahua, México. *Autor para la correspondencia. E-mail: pzamudio@ciad.mx, Tel. 625 5812920, 21 y 70, Ext. 111.

² Instituto de Química Aplicada. Universidad del Papaloapan. Tuxtepec, Oaxaca, México.

⁴ Inst. Tec. de Zacatepec, Depto. de Posgrado en Ingeniería Química y Bioquímica, Zacatepec, Morelos, México.

⁵ Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, México.

Recibido 15 de Julio de 2014
Aceptado 19 de Febrero de 2015

Resumen

Se evaluó la digestibilidad in vitro de harinas y almidones de tres variedades de avena (Avena sativa L. cv "Cuauhtémoc", "Teporaca" y "Bachíniva") cultivadas en la región noroeste (Chihuahua) de México. Se prepararon las harinas y se aisló el almidón, se estudiaron las propiedades fisicoquímicas (evaluación de color y análisis químico proximal, cuantificación de almidón total, almidón resistente y el contenido de amilosa aparente) y se determinaron sus propiedades térmicas, reológicas y funcionales utilizando las técnicas de calorimetría diferencial de barrido, curvas de flujo en estado estable, poder de hinchamiento y solubilidad, así como estabilidad al congelamiento-deshielo. Entre las diferentes harinas y almidones no se observaron diferencias significativas; sin embargo la digestibilidad fue mayor en los almidones, indicando la presencia de otros compuestos (fibra dietaria total) que pueden disminuir su digestibilidad en las harinas. La harina y almidón de cv Cuauhtémoc presentaron el mayor ΔH en comparación con la harina y almidón de la cv Bachíniva y Teporaca. La estabilidad al congelamiento-deshielo aumentó conforme incrementó el número de ciclos, pero disminuyó cuando aumentó la temperatura. Estas variedades podrían encontrar aplicación en diversos alimentos y podrían ser una fuente de alimentación para personas con desórdenes alimenticios (enfermos celiacos).

Palabras clave: digestión in vitro de almidón, propiedades térmicas, almidón de avena, propiedades funcionales.

Abstract

In vitro digestibility of flours and starches from three varieties of oats (Avena sativa L. cv "Cuauhtemoc", "Teporaca" and "Bachíniva") grown in the northwestern region (Chihuahua State) of Mexico were evaluated. The physicochemical properties (color evaluation and proximate analysis, quantifying of total and resistant starch and the apparent amylose content) were studied and the thermal properties were determined, pasting, rheological and functional using differential scanning calorimetry, rapid visco-analysis of viscosity, flow curves at steady state, swelling power, solubility and stability to freeze-thawing, respectively. Among the flours and starches no significant difference was observed, however the digestibility was higher in starch, indicating the presence of other compounds which can encourage digestibility, which was confirmed in the proximal and in the determination of electron microscopy analysis sweep. Flour and starch had the highest cv Cuauhtemoc ΔH compared with the flour and starch Bachíniva and Teporaca. The functional properties of freeze-thawing stability increased with increasing number of cycles; however, decreased when the temperature increased. These varieties could find any practical application in various food systems and could be a potential food source for people with eating disorders (v. gr. celiac patients).

Key words: in vitro starch digestibility, thermal properties, oat starch, functional properties.

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Agradecimientos

Los autores agradecen a Arturo Ramos Martínez por su asistencia técnica. Los autores (JMTG y JGMM) agradecen la beca CONACYT. Se agradece además al Fondo Mixto CONACYT-Gobierno del Estado de Chihuahua por financiar el presente trabajo, el cual forma parte del proyecto titulado: "Obtención de un alimento funcional a partir de almidón resistente por modificación física y química del almidón de avena cultivada en la región de Cuauhtémoc, Chihuahua", con clave CHIH-2009-C02-126281.

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