Aplicación de almidón modificado de semilla de Brosimum alicastrum Sw. (Ramón) en el desarrollo de alimentos

Abstract

Starches provide techno-functional properties to foods and can be modified for improved performance. The most used corn and wheat starches are highly digestible and pose a risk for groups with diabetes and/or obesity. In this study, a starch from Ramón seed flour, modified by HMT, was used to prepare an instant soup and evaluate its properties. The starch was isolated using the sodium bisulfite method and modified by HMT at 10% moisture (ASR-HMT10). An instant soup was formulated and tested for safety (3M® methods) and acceptance by 87 consumers (9-category hedonic scale). Physicochemical properties were determined using AOAC and AACC methods, in vitro digestion, digestive fractions (Englyst), and apparent glycemic index. The results indicated that product acceptance (F1) was not affected by 100% replacement of AM with ASR-HMT10. F1 was characterized by being slightly more acidic (6.52) and less dense than the control (FC) and its native counterpart (FN). F1 presented less moisture (SD-F1 3.0 ± 0.0%), and the other nutrients were preserved. SD-F1 presented the highest content of resistant starch (RS) and dietary fiber (DF) (9.1 ± 0.1 and 11.3 ± 0.2, respectively). In vitro digestion indicated lower hydrolysis (F1), a lower rapidly digestible starch (RDS) fraction, and a higher RS, giving a soup with a lower glycemic index than the control. In conclusion, ASR-HMT10 is a new ingredient suitable for making instant soup with potential properties that benefit consumer health.