<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472020000309341</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v73n3.83836</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Substitution of Canna edulis starch for a mixture of potato/cassava starch in the production of almojábanas]]></article-title>
<article-title xml:lang="es"><![CDATA[Substitución de almidón de Canna edulis por una mezcla de almidón de papa/yuca en la elaboración de almojábanas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santacruz]]></surname>
<given-names><![CDATA[Stalin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cobo]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad San Francisco de Quito  ]]></institution>
<addr-line><![CDATA[Quito ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Laica Eloy Alfaro de Manabí  ]]></institution>
<addr-line><![CDATA[Manta ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>73</volume>
<numero>3</numero>
<fpage>9341</fpage>
<lpage>9347</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472020000309341&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472020000309341&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472020000309341&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Almojábana is a kind of food that varies in its composition depending on the geographical place where it is baked. In Ecuador, almojábana is based on cheese, wheat flour and Canna edulis starch. C. edulis planting has diminished, leading to a high cost of the starch and less availability on the market. The present work studied C. edulis starch substitution by a mixture of potato and cassava starches on the elaboration of almojábanas. Specific volume, crumb structure, textural properties and sensory analyses were used to find the best starch substitution. Mixtures of cassava and potato starch (25/75, 35/65, and 45/55) and starch dough resting time (10, 15, and 20 h) were investigated. Hardness, elasticity, chewiness, specific volume, average size cell, the number of cells per area and the total area of cells of almojábanas were determined. Results showed that a mixture of 25% potato, 75% cassava and 20 h resting time could substitute C. edulis starch in almojábana baking. The obtained almojábanas had different flavor compared to a control sample (based on C. edulis starch). Starch substitution reduced the cost of raw materials (starch) by 60%.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La almojábana es un alimento cuya composición varía dependiendo del lugar donde es elaborado. En Ecuador, se elabora con queso, harina de trigo y almidón de Canna edulis. El cultivo de Canna edulis ha disminuido dando como resultado un elevado costo del almidón y su menor disponibilidad en el mercado. En el presente trabajo se estudió la substitución de almidón de C. edulis por mezclas de almidones de papa y yuca en la elaboración de almojábanas. El volumen específico, estructura de la miga, propiedades de textura y análisis sensorial fueron utilizados para encontrar la mejor sustitución de almidón. Mezclas de almidones de papa y yuca (25/75, 35/65 y 45/55) conjuntamente con tiempo de reposo de las masas de almidón (10, 15 y 20 h) fueron estudiadas como variables del proceso. La dureza, elasticidad, masticabilidad, volumen específico, tamaño promedio de celda, número de celdas por área y área total de las celdas fueron los parámetros investigados. Los resultados mostraron que una mezcla de 25% papa y 75% yuca, y un tiempo de reposo de 20 min pudieron substituir al almidón de C. edulis. Las almojábanas obtenidas tuvieron sabor diferente en relación con el control de almidón de C. edulis. La substitución de este almidón redujo los costos de materia prima en un 60%.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Crumb]]></kwd>
<kwd lng="en"><![CDATA[Sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[Specific volume]]></kwd>
<kwd lng="en"><![CDATA[Starch mixture]]></kwd>
<kwd lng="en"><![CDATA[Texture]]></kwd>
<kwd lng="es"><![CDATA[Miga]]></kwd>
<kwd lng="es"><![CDATA[Análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[Volumen específico]]></kwd>
<kwd lng="es"><![CDATA[Mezcla de almidones]]></kwd>
<kwd lng="es"><![CDATA[Textura]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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