<?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>1794-4449</journal-id>
<journal-title><![CDATA[Revista Lasallista de Investigación]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Lasallista Investig.]]></abbrev-journal-title>
<issn>1794-4449</issn>
<publisher>
<publisher-name><![CDATA[Corporación Universitaria Lasallista]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1794-44492019000200044</article-id>
<article-id pub-id-type="doi">10.22507/rli.v16n2a4</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del método de extracción del almidón de Canna indica L. sobre sus propiedades físico-químicas]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the method of extraction of Canna indica L. starch on its physicochemical properties]]></article-title>
<article-title xml:lang="pt"><![CDATA[Efeito do método de extração do amido da Canna índica L. sobre as suas propriedades físico-químicas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fonseca-López]]></surname>
<given-names><![CDATA[Dania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monroy-Fonseca]]></surname>
<given-names><![CDATA[Lily]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Molano]]></surname>
<given-names><![CDATA[Carlos-Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Pedagógica y Tecnológica de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Pedagógica y Tecnológica de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Pedagógica y Tecnológica de Colombia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>44</fpage>
<lpage>52</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1794-44492019000200044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1794-44492019000200044&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1794-44492019000200044&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción. En Colombia el almidón de Canna indica L. se extrae por métodos artesanales, pero se desconoce si estos influyen en sus propiedades físico químicas.  Objetivo. Evaluar el efecto de dos métodos de extracción del almidón de Canna indica L. sobre sus propiedades físico químicas.  Materiales y métodos. Se extrajo el almidón por licuado y por rallado, y se evaluó su índice de absorción de agua, solubilidad en agua, poder de hinchamiento, temperatura de gelatinización (TG) y viscosidad en buffer a diferente pH. También se determinó su calidad composicional y la del rizoma. Se empleó un diseño completamente al azar, y el análisis de los datos de las características químicas del almidón se hizo por comparación de medias de dos poblaciones normales con t student (P &lt;0.05).  Resultados. Se observó que la viscosidad en medios ácidos y la TG del almidón extraído por el método rallado fue mayor (75.6 ± 1.91 ° C), comparado con el almidón extraído por licuado (62.08 ± 1.83 ° C) (p &#8804; 0.05).  Conclusión. El almidón extraído por rallado soporta mayor temperatura y tolera mejor los medios ácidos, lo que demuestra que el tratamiento físico del almidón influye en las propiedades TG y la resistencia del almidón a la acidez.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction. In Colombia the starch of Canna indica L. is extracted by artisan methods, but it is unknown if this influences its physical and chemical properties.  Objective. Evaluate the effect of the two methods of extraction of Canna starch indicates L. on its physical and chemical properties.  Materials and methods. The starch was extracted by liquefying and by scratching, and its water absorption index, water solubility, swelling power, the gelatinization temperature (TG) and viscosity in buffer at different pH were evaluated. Also, its compositional quality and that of the rhizome were determined. A completely random design was used, and the analysis of the data on the chemical characteristics of the starch was made by comparing the means of two normal populations with student t (P &lt;0.05).  Results. It was observed that the viscosity in acid media and the TG of the starch extracted by the striped method were higher (75.6 ± 1.91 ° C) compared to the starch extracted by liquefying (62.08 ± 1.83 ° C) (p &#8804; 0.05).  Conclusion. The starch extracted by scratching endures higher temperature and better tolerates acidic media, which shows that the physical treatment of starch influences the TG properties and the resistance of starch to acid.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo  Introdução. Na Colômbia o amido da Canna indica L. é extraído pelos métodos artesanais, mas é desconhecido se estes influenciam nas suas propriedades físico-químicas.  Objetivo. Avaliar o efeito de dois métodos de extração do amido da Canna indica L. sobre a suas propriedades físico-químicas.  Materiais e métodos. Foi extraído o amido pela liquefação e pelo ralagem, e foi avaliado seu índice de absorção da água, solubilidade em água, o poder de inchamento, a temperatura de gelatinização (TG) e a viscosidade em tampão a diferentes pH. Também foi determinada a sua qualidade composicional e a do rizoma. Empregou-se um desenho completamente aleatório, e o análise dos dados das características químicas do amido se realizou pela comparação de médias das duas populações normais com o t student (P &#8804;0.05).  Resultados. Observou-se que a viscosidade em médios ácidos e a TG do amido extraído pelo método de ralagem foi maior (75.6 ± 1.91 ° C), comparado com o amido extraído pela liquefação (62.08 ± 1.83 ° C) (p &#8804; 0.05).  Conclusão. O amido extraído pelo ralagem suporta maior temperatura e tolera melhor os médios ácidos, demostrando que o tratamento físico do amido influencia nas propriedades TG e a resistência do amido à acidez.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[almidón]]></kwd>
<kwd lng="es"><![CDATA[extracción de almidón]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[Starch]]></kwd>
<kwd lng="en"><![CDATA[starch extraction]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
<kwd lng="pt"><![CDATA[amido]]></kwd>
<kwd lng="pt"><![CDATA[extração de amido]]></kwd>
<kwd lng="pt"><![CDATA[propriedades físico-químicas]]></kwd>
</kwd-group>
</article-meta>
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