Protección de extractos de yerba mate por almidones tratados con alta presión hidrostática

LORENA DELADINO; ALINE S. TEIXEIRA; ALBA NAVARRO; ANTONIO MOLINA-GARCÌA; MIRIAM MARTINO

Posadas

Congreso; 5º Congreso Sudamericano de la Yerba Mate; 2011

The incorporation of yerba mate extracts in modified starch is an alternative for its vehiculization in foods. The effect of High Pressure (HP) treatment on corn starch was studied to increase the yerba mate loading capacity. Corn starch suspensions (10 % w/v) were treated at 40°C, 400 MPa and 35 min. The following variables were analyzed: extract concentration and incorporation time (before or after HP treatment), NaOH 0.1 % w/w presence during HP treatment. The content of chlorogenic acid was determined by UV and a significative effect of all studied variables was observed. Both, cristallinity observed by X-rays and gelatinization degree determined by differential scanning calorimetry confirmed these effects. Higher amounts of yerba mate were incorporated when the extract was added before High Pressure treatment.