Resumen

VILCHEZ TUPAC, Luz M., GUEVARA PEREZ, Américo y ENCINA ZELADA, Christian R. Influencia del tamaño de partícula, humedad y temperatura en el grado de gelatinización durante el proceso de extrusión de maca (Lepidium meyenii Walp). Rev. Soc. Quím. Perú, abr./jun. 2012, vol.78, no.2, p.126-137. ISSN 1810-634X.

The maca collected in La Meseta del Bombon - Junin, was analized, so, the physicochemical composition (percentage in dry base) was: protein 14,61; fat 0,9, fiber 5,85, ash 4,97 and carbohydrates 79,53. There have been 20 treatments of maca extruded, and the best result has been obtained when we work with: particle size of maca from 0,17 to 0,20 cm, moisture 12%, extrusion temperature 100°C, maintaining screw rotation speed of 254 r.p.m. (low speed) and a die with 2 holes of 3mm at the end of the extruder, obtaining 86,93% gelatinization degree. The statistical evaluation showed the significance influence of particle size, moisture and temperature in the gelatinization degree along the extrusion process. The physicochemical composition of the maca extruded (percentage in dry base) was: protein 13,43, fat 0,28, fiber 5,64, ash 5,36 and carbohiydrates 80,93.

Palabras llave: Maca; Lepidium meyenii Walp; extrusion; granulometry; gelatinization.