Hidratación de granos asistida con ultrasonido y su efecto en los almidones: Una revisión

Gilmer  Ponce-Quispe; Raúl  Siche

doi:10.17268/agroind.sci.2022.03.16

Autores/as

Gilmer Ponce-Quispe Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo. Av. Juan Pablo II, s/n – Ciudad Universitaria, Trujillo.
Raúl Siche Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo. Av. Juan Pablo II, s/n – Ciudad Universitaria, Trujillo.

DOI:

https://doi.org/10.17268/agroind.sci.2022.03.16

Palabras clave:

sonicación, humidificación, fécula, remojo, granos secos

Resumen

En la hidratación de granos se busca elaborar enfoques novedosos para disminuir el tiempo de la cinética y obtener mejores propiedades aprovechando el tiempo para incorporar nutrientes. Esta revisión busca dar a conocer el potencial del ultrasonido en la hidratación de semillas y su efecto en las propiedades de los almidones. Se ha encontrado que el ultrasonido acelera el proceso de hidratación y germinación en los granos sin alterar las propiedades del almidón, la extracción de alcaloides, reduce el tiempo de cocción con sulfato ferroso, pero a altas temperaturas dificulta el efecto del ultrasonido. Adicionando bicarbonato de sodio se acelera la cinética de ablandamiento, pero se retrasa el proceso de hidratación. En parámetros de calidad la zonificación y tratamientos térmicos provoca un aumento en el tamaño de los gránulos y mejora la tasa de incorporación del agua obteniéndose mejores características aptas para ser utilizadas en la industria. Futuros estudios podrían utilizar otros nutrientes o soluciones de sales en el proceso de hidratación como bisulfato sódico (NaHSO4), bisulfito sódico (NaHSO3) y fumarato ferroso (C4H2FeO4), así como investigar otros granos como garbanzos, lentejas y frejol reventón y granos andinos.

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