Resumen

BELEN C, D. R; ALEMAN, R; ALVAREZ, F. J  y  MORENO ALVAREZ, M. J.. Evaluación de algunas propiedades funcionales y reologicas de harinas de coroba (Jessenia polycarpa Karst) . Rev. Fac. Agron. [online]. 2004, vol.21, n.2, pp.161-171. ISSN 0378-7818.

In this research some functional properties (water absorption index and fat absorption index) and rheological behavior (pasting properties) of two flours obtained from Coroba (Jessenia polycarpa Karst) mesocarp with different fat content were evaluated. Mature fruits harvested in Caicara del Orinoco (Cedeño County, Bolivar State, Venezuela), were washed, scalded (80ºC during 5 minutes) and decorticated. The mesocarp was separated in thin knives, dried (70ºC during 12 h) and grounded. The flour was divided in two lots (I and II). The lot I: whole flour (WF) with its original fat content. The lot II: defatted flour (DF). The proximate chemical composition (moisture, ash, crude fat, protein and starch), water absorption index (WAI), fat absorption index (FAI) and pasting properties were determined for both flours. Fat content in WF and DF were 31.90% and 2.00%, respectively. DF showed the highest starch content (57.33%) and the lowest fat content. Protein level was less than 3% for both lots of flour. Gels obtained from DF were more stable than those obtained from WF. The results showed that coroba flour is an alternative raw material for food industries.

Palabras clave : Coroba; Jessenia polycarpa; flour; functional properties; indian food; Palm.