Obtención de fibra dietética de las cascarillas de Vicia faba L. cruda y tostada por método Enzimático-Gravimétrico
Resumen
Al investigar las cascarillas de Vicia faba L. se evaluó el rendimiento en fibra dietética insoluble y soluble como también la variación de sus propiedades fisicoquímicas dependiendo de su estado crudo o tostado. Su extracción, siguió el método enzimático-gravimétrico utilizando las enzimas α-amilasa, amiloglucosidasa y proteasa. Los resultados demuestran que la cascarilla cruda tiene mayor fibra dietética insoluble (FDI) con 72,28% frente a 60,94% de la cascarilla tostada, con una significancia estadística de p<0,05. El % de fibra dietética soluble (FDS) de las cascarillas cruda y tostada con 19,73% y 24,14% respectivamente, y el % de fibra dietética total de la cascarilla cruda y tostada (FDT-C y FDT-T), no son estadísticamente diferentes. Las propiedades de capacidad de hidratación y captación de aceite de la FDI-C y FDI-T son estadísticamente diferentes, siendo mayor para FDI-C, mientras que, la capacidad de hinchamiento es similar en FDI-C y FDI-T. La cantidad de azúcares solubles en FDS-T (27,56 %) es mayor que en FDS-C (16,89 %). Los espectros FT-IR de la FDS-C y FDS-T, coinciden en bandas de absorción ubicadas entre 1300 cm-1-700 cm-1 característico de vibraciones por estiramiento de los grupos C-O, COH, C-C y C-H propio de carbohidratos, con variaciones en la intensidad de los picos para la FDSC y FDS-T. Se concluye que el tostado de las cascarillas de Vicia faba L genera cambios fisicoquímicos, haciendo disminuir la cantidad de fibra dietética insoluble y aumentar la fibra dietética soluble, con buenas propiedades tecnofuncionales que favorecería su utilización en la alimentación.
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