Caracterización físico_química y propiedades funcionales

El presente trabajo se llevo a cabo con granos secos de quinchoncho (Cajanus cajan) con una humedad de 13%, provenientes del Mercado Principal de la ciudad de Maracay, estado Aragua, Venezuela. La harina de quinchoncho, obtenida a partir de las siguientes operaciones: seleccion, lavado, fermentacion natural por cuatro horas a temperatura ambiente (relacion granos: agua de 1:4), escurrido, lavado, coccion hasta ablandamiento del grano, licuado y refinado para la elaboracion del pure, fue sometida a secado en doble tambor rotatorio a una temperatura de 130oC, presion de vapor de saturacion de 80 psi y velocidad de secado de 0,27 rpm. En la caracterizacion fisica, se determino una actividad de agua promedio de 0,39 y una viscosidad aparente de la harina reconstituida (5%) de 300 cps por cuatro minutos, seguido de un descenso a 200 cps que se mantuvo durante seis minutos. Con respecto a la caracteristicas quimicas se determino en la harina un pH de 6,7; humedad 4,9; almidon 34,0; proteina 22,4; fibra dietaria 15,8 y ceniza 2,9 g/100 g. La solubilidad fue 83,5%, con una capacidad de absorcion de agua de 4,7 g agua/g harina. En conclusion, esta harina podria ser potencialmente viable para la formulacion de productos alimenticios con altos contenidos de fibra, almidon y proteina. Palabras clave: harina de quinchoncho, secado doble tambor, caracteristicas fisico-quimica, Cajanus cajan. Physical and chemistry characterization and functional properties of flour of pigeon pea (Cajanus cajan) obtained by drying in double rotatory drum ABSTRACT This work was carried out with dried beans of pigeon pea (Cajanus cajan) with humidity of 13%, obtained at the Main Market of the city of Maracay, Aragua state, Venezuela. Pigeon pea flour was obtained. By the following operations: selection, washing, natural fermentation for four hours at room temperature using a ratio grain: water ratio of 1:4, drained, washed, cooked to soften the grain, and refined for liquefied development of pigeon pea puree, which was subjected to a double rotary drum drying at a temperature of 130°C, saturation vapour pressure of 80 psi, and drying rate of 0.27 rpm. In the physical characterization, we determined water activity of 0.39 and an average apparent viscosity of reconstituted flour (5%) of 300 cps for four minutes, followed by a decline to 200 fps which was maintained for six minutes. With regard to the chemical characteristics of flour, it was determined a pH of 6.7, moisture 4.9, starch, 34.0, protein 22.4, dietary fibre, and ash of 2.9 g/100 g. The solubility was 83.5% with a water absorption capacity of 4.7 g water/g flour. In conclusion, this meal could be potentially viable for the formulation of food products with high fiber, starch and protein. Key words: Pigeon pea flour, double drum drying, physical-chemical characteristics, Cajanus cajan.