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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

SERNA-COCK, Liliana; PABON-RODRIGUEZ, Omar V.  y  QUINTANA-MORENO, Jesús D.. Effects of the Ionic Force and Time of Soaking of Dry Legumes on their Tecnofuncional Properties. Inf. tecnol. [online]. 2019, vol.30, n.2, pp.201-210. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642019000200201.

In this study, the effects of ionic strength and soaking time of chickpea Kabuli (Cicer arietinum L.), bean cargamanto (Phaseolus vulgaris Cranberry Group), and pea (Pisum sativum) on the kinetics of water absorption and capacity of water retention (CAA and CRA) of each one of the grains were determined. To do this, solutions of 0, 0.1, 2.6, and 5.2 mol of NaCl / L ions were used, in relation grain: solution (1: 6). In the results, it was found that grain type, ionic strength and time had a significant effect on CAA and CRA. In chickpeas with the addition of NaCl at a concentration of 0.1M, the soaking time can be reduced from 8 h without salt to 6 h, obtaining CAA and CRA of 0.8 g and 76.95% respectively. In relation to beans and peas, the largest CAA and CRA were obtained with 14h of soaking, without the addition of NaCl. The addition of NaCl in the soaking of grains can decrease the soaking time, but the added amount influences its technical-functional properties.

Palabras clave : properties of proteins; hydration; ionic strength; dry grains, absorption kinetics.

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