%0 Journal Article
%T Evaluaci車n del potencial tecnol車gico de galactomananos del endospermo de semillas de Prosopis sp. para el uso en la industria de alimentos Evaluation of the technological potential of galactomanan from the endosperm of Prosopis sp. to be used in food industry
%A M. Oliva
%A C. Alfaro
%A I. Palape
%J Agriscientia
%D 2010
%I 
%X Las especies de leguminosas presentan galactomanano en mayor o menor cantidad en el endospermo de las semillas sus principales fuentes comerciales son la goma guar, caroba y tara, las que se emplean particularmente en la industria de alimentos, bebidas y farmacia. El objetivo de este trabajo fue evaluar el potencial tecnol車gico del galactomanano del endospermo de semillas de algarrobo (Prosopis sp.) para el uso en la industria de alimentos. Para esto se trabaj車 con galactomananos obtenidos a partir de extractos del endospermo de semillas provenientes de Quillag邦a, Chile. Se evaluaron propiedades de inter谷s industrial, como rendimiento, relaci車n manosa/galactosa y caracter赤sticas reol車gicas. Los resultados obtenidos confirman que el galactomanano posee caracter赤sticas de hidrocoloide y muestra comportamiento no newtoniano y propiedades reol車gicas como la viscosidad. La relaci車n manosa/galactosa y rendimiento variaron substancialmente con el m谷todo utilizado en la eliminaci車n de la testa de la semilla. Legume species have galactomannans on the endosperm of their seeds, their principal commercial sources are guar, carob and tara gums, used particularly in the food, beverage and pharmaceutical industry. The aim of this work was to evaluate the technological potential of galactomannan obtained from the endosperm of algarrobo (Prosopis sp.) seeds for its use in the food industry. To this purpose we worked with galactomannans obtained from seeds endosperm extract from Quillag邦a, Chile. Properties of industrial interest were evaluated such as yield, manose/galactose ratio and reologic characteristics. The results obtained confirm that galactomannan has hidrocolloidal characteristics, showing non-newtonian behavior and reological properties such as viscosity. The manose/galactose ratio and yield had a substantial variation with the method used to eliminate the seed coat.
%K Prosopis sp.
%K Galactomanano
%K Potencial alimentario
%K Prosopis sp.
%K Galactomannan
%K Food potential
%U http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2010000200006