Potenciometría de azúcares reductores y un método para determinar los índices de solubilidad y de absorción de agua en almidones agrios

Abstract

A potentiometric method to determine reducing sugars, avoiding the use of the traditional methylene blue indicator, was developed. A factorial design 2x3 was instrumental to assess the difference between these methods; it showed that there is no significant difference in the equivalence point detection with or without indicator, under the experimental conditions. For the second part, a simple method, tailored to non sophisticated laboratories, was developed to determine water absorption and water solubility indexes for cassava sour starches. The study allowed to identify sources of variation (pouring volume, centrifuge speed and time, and water temperature for starch solubility) that can cause lower reproducibility than expected. The procedure has the potential to become a quality control tool.