Vol. 23, No. 2 (2024), Alim24220 https://doi.org/10.24275/rmiq/Alim24220

Influence of geographical location and type of thermal treatment on the nutritional and physicochemical properties of pacaya inflorescences

 

Authors

P. Mancera-Castro, L. González-Cruz, J.M.S. Juárez-Goiz, N.L. Flores-Martínez, A. Bernardino-Nicanor

Abstract

In this study, the effects of thermal treatment and geographical location on the nutritional profile, techno-functional properties, and chemical-structural changes of Chamaedorea tepejilote were investigated. The results showed that both parameters caused changes in lipid and crude fiber content. The techno-functional properties (water absorption capacity, oil absorption capacity, swelling capacity, and solubility in water) showed significant differences (p < 0.05) due to thermal treatment, with cooking in the microwave and thermal treatment yielding the lowest values. Geographical location caused differences (p < 0.05) especially in water solubility, which was associated with changes in crude fiber composition. The FTIR spectrum showed changes in the profiles, especially in the bands associated with cellulose, pectin, hemicellulose, and protein signals. This is due to the high temperature, steam pressure, and microwave during the thermal treatment, but also to the geographical location; perhaps both parameters triggered the hydrolysis of the bonds of these biomolecules. According to the results of this work, geographical location and thermal treatment are parameters that influence the physical, chemical, and techno-functional properties of pacaya inflorescences.

Keywords

Chamaedorea tepejilote, techno-functional, properties, FTIR, thermal treatments, geographic location.

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