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The objective of this work was to know the main physicochemical changes of flour made with Oxalis tuberosa by means of two drying conditions: Freeze drying and hot air drying. The following studies were carried out: the scanning electron microscopy showed ovoid and elliptical shapes in the starch granules. With laser diffraction the particle size at 50% (Dv50) of the flour obtained by freeze drying (HL) was: 48.5 μm and for the flour obtained by hot air drying (HS) of 75.92 μm, presenting a bimodal distribution the flours. Studies with X-ray diffraction reported differences in the percentage of crystallinity obtaining values of 55.97% for HL and 43.49% for HS. The brightness values (L) were 65.35 and 68.23 for HS and HL respectively. The values red / green (a *) and yellow / blue (b *) showed the highest redness in HL and the highest yellowness in HS. The peak viscosities were in HL of 2976 cP and HS of 2776.25 cP.

Estudio molecular en harinas de Oxalis tuberosa obtenidas mediante diferentes condiciones de secado