Determinación de las propiedades físico-químicas y funcionales y de las interacciones con diferentes tipos de almidón de un polvo obtenido a partir de cardo

Abstract

[ES] El objetivo de este proyecto es la determinación tanto de las propiedades tecnológicas y funcionales del cardo, como de sus interacciones con almidón para su utilización como ingrediente en productos derivados de cereales. Para ello, se escogieron ejemplares de cardo verde y blanco, los cuales fueron estudiados química, funcional y fisicoquímicamente a partir de muestras de su tallo triturado. Una vez conocidas estas características, se procedió a caracterizar el cardo como ingrediente en una bebida vegetal. Primeramente se realizó un estudio de mercado de este tipo de bebidas para conocer las composiciones más comunes, después se realizaron ensayos variando la concentración del cardo en el brebaje y las de almidón de arroz y maíz. Estudiando así la interacción del cardo con el almidón y las óptimas concentraciones de los ingredientes principales de esta bebida.

[EN] The objective of this study was to determine both the technological and functional properties of the Cynara cardunculus (common thistle) plant, as well as its interactions with water and starch for its use as an ingredient in products derived from cereals. For this, green and white Cynara cardunculus samples were chosen, and their physicochemical and functional properties were studied, as well as the interactions that could be established with the rice / corn starch used as an ingredient in an aqueous suspension. The fiber, soluble solids content, protein and antiradical capacity were determined in the powdered dehydrated vegetable samples. In the aqueous vegetable suspensions, the composition was calculated, the transmission was determined and the effect of a heat treatment of 50 ºC for 30 minutes on the antiradical capacity was established. Dehydrated and powdered vegetable samples were found to be high in fiber and protein. Furthermore, the addition of starch to an aqueous plant suspension of Cynara cardunculus proved to have an important role in determining its antiradical capacity and in the effect of heat treatment on functional compounds. On the other hand, no significant differences were found between the green and white thistle samples.