Composición química y propiedades tecnológicas de alga roja, Agarophyton chilensis (ex Gracilaria chilensis)
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Se caracterizó el alga Agarophyton chilensis (ex Gracilaria chilensis) tanto deshidratada como cocida al vapor. Se analizó la composición química, polifenoles totales y propiedades tecnológicas relacionadas con retención de agua, aceite y formación de geles. El contenido de proteínas del alga es alto (13,3 ± 0,32 g/100g) al igual que fibra dietética (21,7 ± 2,4 g/100g). El contenido de polifenoles es 309,9 ± 26,1 y 529,5 ± 30,6 mg AGE/100g en alga deshidratada y cocida respectivamente. El índice de absorción de agua (IIA) es alto, alcanzando 13,5 ± 0,6 g/g, y el índice de solubilidad en agua (ISA) es de 39,7 ± 6,4%, ambos medidos en alga deshidratada. La concentración mínima de gelificación (CMG) es baja, con 4% en alga deshidratada y 2% en alga cocida. Estas propiedades permiten la incorporación del alga en alimentos procesados, como un ingrediente que aporta en viscosidad y permite la formación de geles.
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Aceptado 2019-03-01
Publicado 2019-05-28
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